Recipe Four Bean Enchiladas

servings:8
cook time:25min
Ingredients
16 6-inch corn tortillas
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 navy or great northern beans, rinsed and drained
1 11-ounce can condensed cheddar cheese or nacho cheese soup
1 10-ounce can enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped green pepper (optional)

Directions
Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
For filling, combine beans and cheese 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 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.