Tuesday, January 18, 2011

Four Bean Enchiladas

I used to be a vegetarian, I could go back at any moment! :) My husband and I love these enchiladas and they are so easy to make. We haven't had them since my kids started eating solids. I know what I will be making soon. This recipe came from Better Homes and Gardens Vegetarian Recipes.

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 navy or great nothern beans, rinsed and drained
1 11-oz can condensed cheddar cheese or nacho cheese soup (I use the cheddar sauce with salsa in it in the salsa asile)
1 10-oz can enchilada sauce
1 8-oz can tomato sauce
1 1/2 C shredded Monterey Jack or cheddar cheese
Sliced pitted olives (optional)
Chopped green peppers (optional)
Sour cream (optional)

Stack tortillas and wrap tightly in foil. Bake in a 350 degree oven for 10 minutes or until warm.
For filling, combine beans and cheese soup. Spoon about 1/3 C 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 oven for 20 minutes for au grati dishes or 30 minutes for baking dishes or till heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or till cheese melts. Plate and top with optional toppings.

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