| Meatless Four Bean Enchiladas
Sixteen 6 inch corn tortillas
One 15 1/2 ounce can of red kidney beans, rinsed and drained
One 15 1/2 ounce can of garbanzo beans, rinsed and drained
One 15 ounce can of pinto beans, rinsed and drained
One 15 ounce can of navy or Great Northern beans, rinsed and drained
One 11 ounce can of condensed cheese or nacho cheese soup
One 10 ounce can of enchilada sauce
One 8 ounce can of tomato sauce (low sodium or regular)
1 1/2 cup of shredded Monterey Jack or Cheddar cheese (6 oz.)
Sliced pitted ripe olives (optional)
Green pepper strips (optional) |
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Stack tortillas; wrap tightly in foil. Heat in a 350ºF. oven for 10 minutes or until warm. Or, place tortillas, half at a time, between layers of microwave safe paper towels. Micro-cook on 100% power (high) for 1 1/2 to 2 minutes or until warm.) For filling, combine beans and condensed 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 9 x 13 inch baking dish. In a bowl stir together enchilada sauce and tomato sauce; pour over enchiladas. To serve right away: cover with foil. Bake in a 350ºF. oven until hot, approximately 30 minutes. Remove foil; sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Top with olives and green pepper, if desired. Makes 8 servings. To make ahead, cover with foil or microwave-safe plastic wrap. Seal, label, and freeze. To reheat, bake foil wrapped dish in a 375ºF. oven until hot, for 60 to 75 minutes. Remove foil; sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Top with olives and green pepper, if desired. Makes 8 servings. Back to Enchilada Recipes |
