Protein-Packed Bean Enchiladas
Go vegetarian tonight with a delicious Mexican enchilada recipe. Three beans provide the hearty protein that will keep you satisfied without any meat.
Enchiladas are always a hit. And this three-bean enchilada recipe is a Mexican favorite. Tortillas wrapped around a tasty filling and topped with sauce and melted cheese, what's not to love? Start by pre-heating your oven to 350 degrees. Stack 16 6-inch Corn Tortillas, and wrap them tightly with aluminum foil. Bake them in the oven until they're warm-- about 10 minutes. In the meantime, let's make the three-bean filling. To a large bowl, add a 15-ounce rinsed and drained can of red kidney beans, a 15-ounce rinsed and drained can of pinto beans, and a 15-ounce rinsed and drained can of Navy or Great Northern beans. Add a 10-3/4 ounce of condensed Cheddar cheese or nacho cheese soup. Stir together the beans and soup. And you're ready to fill the tortillas. Spoon about a quarter cup of the filling on to one edge of each tortilla. Starting at the edge with the filling, roll up the tortilla. Arrange the tortillas in two ungreased rectangular baking dishes. For individual portions, place two tortillas into eight ungreased 10- to 12-ounce of [unk] dishes. To make the sauce, pour a 10-ounce can of red or green enchilada sauce into a small bowl, add an 8-ounce can of tomato sauce, and stir it together. Spoon the sauce evenly over the tortillas. Cover them with foil. Then, bake the enchiladas until they're heated through-- about 30 minutes for the larger dishes and 20 for the smaller. Uncover the pans and sprinkle them evenly with 1-1/2 cups of shredded Monterey Jack or Cheddar cheese. Bake them uncovered until the cheese has melted and is bubbling-- about five more minutes. For a touch of color, you can garnish the enchiladas with chopped green pepper and sliced pitted ripe olives. And there you have it. A Tex-Mex favorite with all the convenience of a casserole dish.