Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Servings:8 | Calories:551 | Total Fat:22g | Chol:60mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 13g
65 %
Total Carb 60g
20 %
Fiber 14g
56 %
Sugars 6g
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Cholesterol 60mg
20 %
Sodium 1312mg
55 %
Protein 30g
60 %
Calories:
43% Others combined
28% Cheddar cheese
14% Shredded Monterey Jack
13% Corn tortillas
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
16 6 inches 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 1 10 ounce can enchilada sauce 1 8 ounce can tomato sauce 1 1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces) Sliced pitted ripe olives (optional) Chopped green pepper (optional)
