Four Bean Enchiladas - cooking recipe

Ingredients

16 flour tortillas (6-inch diameter, original recipe-corn tortillas)
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained (original recipe-garbanzo beans)
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (10 1/2 ounce) can condensed cheddar cheese soup
1 (1 1/4 ounce) package taco seasoning mix (my addition)
1/4 teaspoon ground cumin (my addition)
1/4 teaspoon fresh ground black pepper (my addition)
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 1/2 cups cheddar cheese
sliced ripe olives (optional)
chopped green onion (optional)

Preparation

Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
Spoon about 1/3 cup filling onto one end of each tortilla.
Starting at the end with the filling, roll up each tortilla.
Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
If desired, sprinkle with olives and green onions.