Four Bean Enchiladas(3.5 Ww Points)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

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 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

Recipe

• 1 stack tortillas and wrap tightly in foil. bake in a 350° oven for 10 minutes or until warm.
• 2 for filling, combine beans (rinsed and drained) with 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 2 (2-quart) rectangular baking dishes.
• 3 in a bowl, stir together the enchilada sauce and tomato sauce. pour over tortillas. cover with foil. bake in a 350° oven for 30 minutes or til heated through. remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or til cheese melts. if desired, sprinkle with olives and green pepper.
• 4 yields: 16 tortillas (3.5 points per enchilada).