PREP: 25 minutes BAKE: 25 minutes OVEN: 350°F MAKES 8 servings
16 6-inch corn tortillas
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can navy beans or Great Northern beans, rinsed and drained
1 10.75-ounce can condensed cheddar cheese soup or nacho cheese soup
1 10-ounce can red or green enchilada sauce
1 8-ounce can tomato sauce
11⁄2 cups shredded Monterey Jack cheese or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped green sweet pepper (optional)
1 Preheat oven to 350°F. Stack and wrap tortillas tightly in foil. Bake about 10 minutes or until warm.
2 Meanwhile, for filling, in a large bowl stir together drained beans and soup. Spoon about 1⁄4 cup of the filling onto 1 edge of each warm tortilla. Starting at the filled edge, roll up tortilla. Place tortilla rolls, seam sides down, in 8 ungreased 10- to 12-ounce au gratin dishes or 2 ungreased 2-quart rectangular baking dishes.
3 For sauce, in a small bowl stir together enchilada sauce and tomato sauce. Spoon over tortilla rolls.
4 Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper.
PER SERVING: 360 cal., 10 g total fat (5 g sat. fat), 22 mg chol., 1,139 mg sodium, 55 g carb., 12 g fiber, 20 g pro.
tip
Top off a hearty casserole with a lighter dessert. Try a bowl of fresh berries, some fruit sorbet, or a slice of cantaloupe or watermelon.
