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Categories:
corn tortillas red kidney beans garbanzo beans navy beans condensed Cheddar enchilada sauce tomato sauce Cheddar olives green pepper
Viewed: 23 - Published at: 8 years agoIngredients
- 16 (6-inch) corn tortillas
- 1 (15 oz.) can red kidney beans, rinsed and drained
- 1 (15 oz.) can garbanzo beans, rinsed and drained
- 1 (15 oz.) can navy beans, rinsed and drained
- 1 (11 oz.) can condensed Cheddar
- 1 (10 oz.) can enchilada sauce
- 1 (8 oz.) can tomato sauce
- 1 1/2 c. shredded Jack or Cheddar (6 oz.)
- sliced pitted ripe olives
- chopped green pepper
Method
- Stack tortillas and wrap tightly in foil.
- Bake at 350° for 10 minutes or until warm.