Four Bean Enchiladas(3.5 Ww Points)

• 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 great northern beans, rinsed and drained
• 1 (11 ounce) can condensed cheddar cheese soup or 1 (11 ounce) can nacho cheese soup
• 1 (10 ounce) can enchilada sauce (found by taco items in grocery store)
• 1 (8 ounce) can tomato sauce
• shredded reduced-fat cheddar cheese
• sliced pitted ripe olives
• chopped green pepper

1. Stack tortillas and wrap tightly in foil.
2. Bake in a 350 oven for 10 minutes or until warm.
3. For filling, combine beans (rinsed and drained) with cheese soup.
4. Spoon about 1/3 cup filling onto one end of each tortilla.
5. Starting at the end with the filling, roll up each tortilla.
6. ARrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes.
7. In a bowl, stir together the enchilada sauce and tomato sauce.
8. Pour over tortillas.
9. Cover with foil.
10. Bake in a 350 oven for 30 minutes or til heated through.
11. Remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or til cheese melts.
12. If desired, sprinkle with olives and green pepper.
13. Yields: 16 tortillas (3.5 points per enchilada).

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

Taken from www.food.com/recipe/four-bean-enchiladas-3-5-ww-points-352293 (may not work)