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Ingredients

• 16 6 inches 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.

Better Homes And Garden