Ingredients
- 8 6-inch corn tortillas
1/2 15 oz can red kidney beans, rinsed and drained
1/2 15 oz can garbanzo beans, rinsed and drained
1/2 15 oz can pinto beans, rinsed and drained
1/2 11 oz can condensed cheddar cheese or nacho cheese soup
1/2 10 oz can enchilada sauce
4 oz tomato sauce
1/2 cups Sargento Reduced Fat mexican cheese
1 tsp hot sauce (more if desired)
Description
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