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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Given to me by my Vegetarian friend, delicious! Ingredients:
11 1/2 ounces cream of mushroom soup |
11 1/2 ounces black beans |
11 1/2 ounces enchilada sauce |
1 cup salsa |
1/2 small yellow onion |
1/4 cup black olives, sliced |
1 cup colby-monterey jack cheese, shredded |
1 (10 inch) package whole wheat tortillas |
Directions:
1. Mix together soup, beans, sauce, salsa, 1/2 cup of cheese, olives, and onions.
2. Coat casserole dish with some of the mix.
3. Fill tortillas with a few spoons of the mixture, roll up and line in the casserole dish.
4. Pour excess over top so it doesn't burn.
5. Top with remaining cheese.
6. Bake at 375* for 20 minutes.
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