Four Bean Enchiladas(3.5 Ww Points) Recipe

Name: Four Bean Enchiladas(3.5 Ww Points)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 great northern beans, rinsed and drained; 1 (11 ounce) can condensed cheddar cheese soup or 1 (11 ounce) can nacho cheese soup; 1 (10 ounce) can enchilada sauce (found by taco items in grocery store); 1 (8 ounce) can tomato sauce; shredded reduced-fat cheddar cheese; sliced pitted ripe olives; chopped green pepper

Servings: persons

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 great northern beans, rinsed and drained
1 (11 ounce) can condensed cheddar cheese soup or 1 (11 ounce) can nacho cheese soup
1 (10 ounce) can enchilada sauce (found by taco items in grocery store)
1 (8 ounce) can tomato sauce
shredded reduced-fat cheddar cheese
sliced pitted ripe olives
chopped green pepper

1
Stack tortillas and wrap tightly in foil.
2
Bake in a 350 oven for 10 minutes or until warm.
3
For filling, combine beans (rinsed and drained) with cheese soup.
4
Spoon about 1/3 cup filling onto one end of each tortilla.
5
Starting at the end with the filling, roll up each tortilla.
6
ARrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes.
7
In a bowl, stir together the enchilada sauce and tomato sauce.
8
Pour over tortillas.
9
Cover with foil.
10
Bake in a 350 oven for 30 minutes or til heated through.
11
Remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or til cheese melts.
12
If desired, sprinkle with olives and green pepper.
13
Yields: 16 tortillas (3.5 points per enchilada).

576

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Four Bean Enchiladas(3.5 Ww Points) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four Bean Enchiladas(3.5 Ww Points)

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