Black Bean Enchiladas. - cooking recipe

Ingredients

11 1/2 ounces cream of mushroom soup
11 1/2 ounces black beans
11 1/2 ounces enchilada sauce
1 cup salsa
1/2 small yellow onion
1/4 cup black olives, sliced
1 cup colby-monterey jack cheese, shredded
1 (10 inch) package whole wheat tortillas

Preparation

Mix together soup, beans, sauce, salsa, 1/2 cup of cheese, olives, and onions.
Coat casserole dish with some of the mix.
Fill tortillas with a few spoons of the mixture, roll up and line in the casserole dish.
Pour excess over top so it doesn't burn.
Top with remaining cheese.
Bake at 375* for 20 minutes.