Four Bean Enchiladas

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Ingredients

    16 (6 inch) corn tortillas
    1 (15 oz.) can each red kidney, pinto, garbanzo, and black beans, rinsed and drained
    1 (11 oz.) can condensed cheddar or nacho cheese soup
    1 (10 oz.) can enchilada sauce
    1 (8 oz.) can tomato sauce
    1 1/2 cups (6 oz.) shredded reduced fat cheddar cheese

Description

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