4 Bean Enchiladas

Ingredients

• 16 corn tortillas
• 8 oz tomato sauce
• 15 oz black beans
• 15 oz chickpeas
• 15 cups kidney beans
• 1 cup northern beans
• 1 1/2 cups shredded reduced fat cheddar cheese
• 10 oz enchilada sauce
• 1 can condensed cheese soup

Directions

1. Stack tortillas and wrap tightly in foil. Bake in a 350 °F (175 °C) oven for 10 minutes or until warm.
2. For filling, combine beans (rinsed and drained) with cheese soup. Spoon about 1/3 cup filling on to one end of each tortilla.
3. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes.
4. In a bowl, stir together the enchilada sauce and tomato sauce. Pour over tortillas.
5. Cover with foil. Bake in a 350° F oven for 30 minutes or until heated through.
6. Remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or until cheese melts. If desired, sprinkle with olives and green pepper. Yields 16 tortillas.
7. Note: salsa sauce has been used for enchilada sauce in the ingredients which can be found by taco items in grocery store.