Recipe by ratherbeswimmin'
Originally from Better Homes and Gardens, but I have made changes based on our taste. A simple, uncomplicated meal my kids like.
Top Review by Galley Wench
This is a great recipe for children . . . not too spicey! My kids use to love it! For adults I would 'kick it up a notch' by adding some chopped onions, jalapenos or poblanos and spicy enchilado sauce.
- 16 flour tortillas (6-inch diameter, original recipe-corn tortillas)
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained (original recipe-garbanzo beans)
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (10 1/2 ounce) can condensed cheddar cheese soup
- 1 (1 1/4 ounce) package taco seasoning mix (my addition)
- 1⁄4 teaspoon ground cumin (my addition)
- 1⁄4 teaspoon fresh ground black pepper (my addition)
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 1⁄2 cups cheddar cheese
- sliced ripe olives (optional)
- chopped green onion (optional)
Directions See How It's Made
- Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
- Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
- Spoon about 1/3 cup filling onto one end of each tortilla.
- Starting at the end with the filling, roll up each tortilla.
- Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
- In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
- Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
- Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
- If desired, sprinkle with olives and green onions.