Four Bean Enchiladas

• 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
• 1 (15 oz.) can Great Northern beans, rinsed and drained
• 1 (11 oz.) can condensed cheese or nacho cheese soup
• 1 (10 oz.) can enchilada sauce
• 1 (8 oz.) can tomato sauce
• 1 1/2 c. shredded Monterey Jack or Cheddar cheese
• sliced ripe olives
• green pepper strips

1. Wrap tortillas tightly in foil.
2. Heat at 350u0b0 for 10 minutes or until warm.
3. Combine beans and cheese soup.
4. Place 1/3 cup on each tortilla.
5. Roll and place (seam side down) in a baking dish.
6. Stir together enchilada sauce and tomato sauce.
7. Pour over enchiladas. Cover with foil.
8. Bake for 30 minutes at 350u0b0.
9. Uncover and sprinkle with cheese.
10. Bake for 5 minutes.
11. Top with olives and green pepper.

corn tortillas, red kidney beans, garbanzo beans, pinto beans, great northern beans, condensed cheese, enchilada sauce, tomato sauce, shredded monterey, olives, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960617 (may not work)