Categories: Beans (Round), Casserole, Main Dish, Tex-Mex
Ingredients
- 16 corn tortillas (6-inch diameter)
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (10 1/2 ounce) can condensed cheddar cheese soup
- 1 (1 1/4 ounce) package taco seasoning mix
- 1/4 teaspoon ground cumin (optional)
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups cheddar cheese
- sliced ripe olives (optional)
- chopped green onion (optional)
Directions
-
Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
-
Combine beans, cheese soup, taco seasoning mix, and optional cumin in a saucepan; cook over medium-high heat until heated through.
-
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 two 2-quart rectangular baking dishes.
-
In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
-
Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
-
Remove foil; sprinkle with cheese; bake uncovered about 5 minutes or until cheese melts.
-
If desired, sprinkle with olives and green onions.