Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Four Bean Enchiladas

Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.

3.0 by 3 people
8,117 views
Rate me!
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 35 mins 350°F

Four Bean Enchiladas

Ingredients

Directions

  1. Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
  2. For filling, combine beans and 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 8 individual au gratin dishes or two 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 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.

Nutrition Facts (Four Bean Enchiladas)

    Per serving:
  • 491 kcal cal.,
  • 14 g fat
  • (7 g sat. fat,
  • 29 mg chol.,
  • 1599 mg sodium,
  • 71 g carb.,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...