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- user reviews (11)
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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 pinto beans, rinsed and drained
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1
15 ounce can navy beans or Great Northern beans, rinsed and drained
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1
10 3/4 ounce can condensed cheddar cheese soup or nacho cheese soup
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1
10 ounce can red or green enchilada sauce
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1
8 ounce can tomato sauce
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1 1/2
cups shredded Monterey Jack cheese or cheddar cheese (6 ounces)
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Sliced pitted ripe olives (optional)
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Chopped green sweet pepper (optional)
1. Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.
2. For filling, in a large bowl, stir together beans and soup. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in eight ungreased 10- to 12-ounce au gratin dishes or two ungreased 2-quart rectangular baking dishes.
3. For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas.
4. Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings.
- Servings Per Recipe 8,
- Calories 360,
- Protein (gm) 20,
- Carbohydrate (gm) 55,
- Fat, total (gm) 10,
- Cholesterol (mg) 22,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 12,
- Sugar, total (gm) 2,
- Vitamin A (IU) 1263,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1139,
- Potassium (mg) 371,
- Calcium (DV %) 273,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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@plreeceBad SO, I must say, I don' t understand you or anyone else who makes a comment without trying the dish first. Thanks for letting us know you are going to try it. Thank you elgrh67 and 'mother of two' who wrote after making the dish and provided ideas. @crockerl62, lorrainehalprin, dwahle3940198: thanks for letting us know the sodium is higher than you think acceptable; I'm stupid and can't figure this out for myself. Alas, I haven¿t made it, either. I will and I will post.
1/17/2012 08:49:47 PM Report AbuseI rated this a 5 STAR...Somehow it shows up 1. Didn't have pinto beans subbed black beans, and used can of diced tomatoes in place of tomato sauce. Came out GREAT, SUPER FILLING!! Easy to make easy clean up, perfect!!
8/29/2011 08:33:15 PM Report AbuseI have not tried this yet but I am going to. I do not understand why people need to comment on the sodium or fat level of a recipe. It does not claim to be a low salt or low fat recipe. If you need to watch your salt or fat in take surely you know how to do that. If you don't jus look at the post of * bill loretta" in the reviews. It's not rocket science :)
8/22/2011 02:41:42 PM Report AbuseI'm looking for some receipes I can make ahead of time and send to my two grandchildren who are at college. They are in a apartment and want to send food occasionally. Any help?
8/16/2011 01:29:53 PM Report AbuseI made it with cheddar cheese soup, but it didn't have enough flavor, so I added a can of green chilis to spice it up.
5/19/2011 07:44:21 AM Report Abuse