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| corn tortillas: 16 tortillas |
| canned red kidney beans: 15 oz (rinsed and drained) |
| garbanzo beans: 15 oz (rinsed and drained) |
| pinto beans: 15 oz (rinsed and drained) |
| great northern beans: 15 oz (rinsed and drained) |
| cheddar cheese: 11 oz |
| taco sauce: 10 oz |
| tomato sauce: 8 oz |
| monterey jack cheese (diced): 1 1/2 cups |
Credit: www.bhg.com
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1. Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
2. For filling, combine beans and 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 8 individual au gratin dishes or two 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 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.
