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Ingredients

• 16 6-inch  corn tortillas
• 1 15-ounce can  red kidney beans, rinsed and drained
• 1 15-ounce can  garbanzo beans, rinsed and drained
• 1 15-ounce can  pinto beans, rinsed and drained
• 1 15-ounce can  navy or great northern beans, rinsed and drained
• 1 11-ounce can  condensed cheddar cheese or nacho cheese soup
• 1 10-ounce can  enchilada sauce
• 1 8-ounce can  tomato sauce
• 1-1/2 cups  shredded Monterey Jack or cheddar cheese (6 ounces)
•   Sliced pitted ripe olives (optional)
•   Chopped green pepper (optional)

Description

Use Canned Beans To Make This Dish In A Snap. We Chose Kidney, Garbanzo, Pinto, And Navy Beans, But You Can Use Any Combination Of Beans That You Like.

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