Four Bean Enchiladas

Originally from Better Homes and Gardens, but I have made changes based on our taste. A simple, uncomplicated meal my kids like.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 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 1/2ounce) can  condensed cheddar cheese soup
• 1 (1 1/4ounce) 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

1. Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
2. Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
3. Spoon about 1/3 cup filling onto one end of each tortilla.
4. Starting at the end with the filling, roll up each tortilla.
5. Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
6. In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
7. Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
8. Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
9. If desired, sprinkle with olives and green onions.