Four Bean Enchiladas
Four Bean Enchiladas is an moderately easy dinner. Made with 16 (6 inch) corn tortillas, 1 (15 oz.) can red kidney beans, rinsed and drained, 1 (15 oz.) can garbanzo beans, rinsed and drained, 1 (15 oz.) can pinto beans, rinsed and drained and 1 (15 oz.) can great northern beans, rinsed and drained, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Wrap tortillas tightly in foil.
Heat at 350° for 10 minutes or until warm.
Combine beans and cheese soup.
Place 1/3 cup on each tortilla.
Roll and place (seam side down) in a baking dish.
Stir together enchilada sauce and tomato sauce.
Pour over enchiladas. Cover with foil.
Bake for 30 minutes at 350°.
Uncover and sprinkle with cheese.
Bake for 5 minutes.
Top with olives and green pepper.
🍷 Perfect Pairings
Complete your meal with these
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