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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Originally from Better Homes and Gardens, but I have made changes based on our taste. A simple, uncomplicated meal my kids like. Ingredients:
16 flour tortillas (6-inch diameter, original recipe-corn tortillas) |
1 (15 ounce) can red kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained (original recipe-garbanzo beans) |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can great northern beans, rinsed and drained |
1 (10 1/2 ounce) can condensed cheddar cheese soup |
1 (1 1/4 ounce) package taco seasoning mix (my addition) |
1/4 teaspoon ground cumin (my addition) |
1/4 teaspoon fresh ground black pepper (my addition) |
1 (10 ounce) can enchilada sauce |
1 (8 ounce) can tomato sauce |
1 1/2 cups cheddar cheese |
sliced ripe olives (optional) |
chopped green onion (optional) |
Directions:
1. Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
2. Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
3. Spoon about 1/3 cup filling onto one end of each tortilla.
4. Starting at the end with the filling, roll up each tortilla.
5. Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
6. In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
7. Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
8. Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
9. If desired, sprinkle with olives and green onions.
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