16 (6 inch) corn tortillas
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 1/2 oz.) can garbonzo beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can navy or Great Northern beans, rinsed and drained
1 (11 oz.) can condensed cheese or nacho cheese soup
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce (low sodium or regular)
1 1/2 c. shredded Monterey Jack or Cheddar cheese (6 oz.)
Sliced pitted ripe olives (optional)
Green pepper strips (optional)

Stack tortillas; wrap tightly in foil. Heat in a 350 degree oven for 10 minutes or until warm. (Or, place tortillas, half at a time, between layers of microwave safe paper towels. Micro-cook on 100% power (high) for 1 1/2 to 2 minutes or until warm.)

For filling, combine beans and condensed soup. 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 9 x 13 inch baking dish. In a bowl stir together enchilada sauce and tomato sauce; pour over enchiladas.

To serve right away: cover with foil. Bake in a 350 degree oven until hot, approximately 30 minutes. Remove foil; sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Top with olives and green pepper, if desired. Makes 8 servings.

To make ahead: cover with foil or microwave-safe plastic wrap. Seal, label, and freeze. To reheat, bake foil wrapped dish in a 375 degree oven until hot, for 60 to 75 minutes. Remove foil; sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Top with olives and green pepper, if desired. Makes 8 servings.