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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 navy or great northern beans, rinsed and drained
- 1 11-ounce can condensed cheddar cheese or nacho cheese soup, or 10 ounces of cheddar cheese
- 1 10-ounce can enchilada sauce
- 1 8-ounce can tomato sauce
- 14 cups shredded Monterey Jack or cheddar cheese (6 ounces)
- Sliced pitted ripe
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