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

1. Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.

2. Combine beans, cheese soup, taco seasoning mix, and optional cumin in a saucepan; cook over medium-high heat until heated through.

3. Spoon about 1/3 cup filling onto one end of each tortilla.

4. Starting at the end with the filling, roll up each tortilla.

5. Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.

6. In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.

7. Cover with foil; bake at 350 degrees for 30 minutes or until heated through.

8. Remove foil; sprinkle with cheese; bake uncovered about 5 minutes or until cheese melts.

9. If desired, sprinkle with olives and green onions.

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