Four Bean Enchiladas(3.5 Ww Points)

“this is from shadesofjamie.com. This was taken from better homes and garden, this is what it says. -" Better Homes & Gardens recommends kidney, pinto, garbanzo, and navy beans, but you can use any combination of beans that you like. I usually cut this recipe in half and make 8 enchiladas. Two enchiladas makes for a fantastic 7-pt Mexican dinner."”
READY IN:
55mins
YIELD:
16 tortillas
UNITS:
US

Ingredients Nutrition

Directions

  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).

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