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Prep 35 mins
Cook 45 mins
Originally from Better Homes and Gardens, but I have made changes based on our taste. A simple, uncomplicated meal my kids like.
- 16 flour tortillas (6-inch diameter, original recipe-corn tortillas)
- 425.24 g can red kidney beans, rinsed and drained
- 425.24 g can black beans, rinsed and drained (original recipe-garbanzo beans)
- 425.24 g can pinto beans, rinsed and drained
- 425.24 g can great northern beans, rinsed and drained
- 297.66 g can condensed cheddar cheese soup
- 35.43 g package taco seasoning mix (my addition)
- 1.23 ml ground cumin (my addition)
- 1.23 ml fresh ground black pepper (my addition)
- 283.49 g can enchilada sauce
- 226.79 g can tomato sauce
- 354.88 ml cheddar cheese
- sliced ripe olives (optional)
- chopped green onion (optional)
- 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.
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.
These had pretty much no flavor except tomato and the combination of beans didn't go together well. The cheese soup was really bland and did not add much of a cheese flavor.