4 Bean Enchiladas
Enchiladas using a combination of beans.
Servings: 16
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  1. Stack tortillas and wrap tightly in foil. Bake in a 350 °F (175 °C) oven for 10 minutes or until warm.
  2. For filling, combine beans (rinsed and drained) with cheese soup. Spoon about 1/3 cup filling on to one end of each tortilla.
  3. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes.
  4. In a bowl, stir together the enchilada sauce and tomato sauce. Pour over tortillas.
  5. Cover with foil. Bake in a 350° F oven for 30 minutes or until heated through.
  6. Remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or until cheese melts. If desired, sprinkle with olives and green pepper. Yields 16 tortillas.
  7. Note: salsa sauce has been used for enchilada sauce in the ingredients which can be found by taco items in grocery store.
Nutrition summary
There are 527 calories in 1 serving of 4 Bean Enchiladas.
Calorie split: 11% fat, 66% carbs, 23% protein.
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