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16
6 inches corn tortillas
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1
15 ounce can red kidney beans, rinsed and drained
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1
15 ounce can garbanzo beans, rinsed and drained
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1
15 ounce can pinto beans, rinsed and drained
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1
15 ounce can navy or great northern beans, rinsed and drained
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1
11 ounce can condensed cheddar cheese or nacho cheese soup
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1
10 ounce can enchilada sauce
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1
8 ounce can tomato sauce
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1 1/2
cups shredded Monterey Jack or cheddar cheese (6 ounces)
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Sliced pitted ripe olives (optional)
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Chopped green pepper (optional)
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.
- Servings Per Recipe 8,
- Calories 491,
- Protein (gm) 25,
- Carbohydrate (gm) 71,
- Fat, total (gm) 14,
- Cholesterol (mg) 29,
- Saturated fat (gm) 7,
- Sodium (mg) 1599,
- Percent Daily Values are based on a 2,000 calorie diet
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