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easy vegetarian enchiladas

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Open Cans, Mix, Bake, ENJOY!

easy vegetarian enchiladas


  • 16 6 inches 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 ¾ 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
  • 1 1/2cups shredded Monterey Jack cheese or cheddar cheese (6 ounces)
  • OPTIONAL - Sliced pitted ripe olives and jalapenos (optional)


  1. Preheat oven to 350 degrees F.
  2. Wrap tortillas in foil Bake about 10 minutes or until warm.
  3. Mix beans and soup
  4. Spoon about ¼ cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down in greased 9x13 pan
  5. Mix enchilada sauce and tomato sauce. Spoon evenly over tortillas.
  6. Bake, covered with foil, about 25 minutes or until heated through.
  7. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.
  8. If desired, sprinkle with olives/Jalapenos

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