Four Bean Enchiladas(3.5 Ww Points)

Submitted by punkyluv

"this is from shadesofjamie.com. This was taken from better homes and garden, this is what it says. -" Better Homes & Gardens recommends kidney, pinto, garbanzo, and navy beans, but you can use any combination of beans that you like. I usually cut this recipe in half and make 8 enchiladas. Two enchiladas makes for a fantastic 7-pt Mexican dinner.""

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 16 tortillas

ingredients

• 16 (6 inch) corn tortillas
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 (11 ounce) can condensed cheddar cheese soup or (11 ounce) can nacho cheese soup
• 1 (10 ounce) can enchilada sauce (found by taco items in grocery store)
• 1 (8 ounce) can tomato sauce
• shredded reduced-fat cheddar cheese

• Optional Garnish

• sliced pitted ripe olives
• chopped green pepper

directions

1. Stack tortillas and wrap tightly in foil. Bake in a 350° oven for 10 minutes or until warm.
2. For filling, combine beans (rinsed and drained) with cheese soup. 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 2 (2-quart) rectangular baking dishes.
3. In a bowl, stir together the enchilada sauce and tomato sauce. Pour over tortillas. Cover with foil. Bake in a 350° oven for 30 minutes or til heated through. Remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or til cheese melts. If desired, sprinkle with olives and green pepper.
4. Yields: 16 tortillas (3.5 points per enchilada).