15 Bean Enchiladas Recipe
Melt in your mouth enchiladas...Yep, these are those.
Servings - 8 servings
Ingredients
- 15 oz can tomato sauce
- 1 Tbsp taco seasoning
- 3 cups Cajun 15 bean soup cooked
- 15 oz. can diced tomatoes drained
- 1 1/2 cups shredded cheddar cheese
- 2 Tbsp taco seasoning
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
Instructions
- Cook the Cajun flavored 15 Bean Soup mix. Drain.
- Preheat oven to 350. Lightly grease 9x13 inch glass baking pan.
- Prepare the tomato sauce by mixing the taco seasoning into the sauce.
- In a medium bowl, combine the cooked beans, diced tomatoes, cheese and taco seasoning. Spoon into the corn tortillas. Roll and lay seam side down in the prepared baking dish. Repeat until use all 12 tortillas.
- Pour the taco-tomato sauce over the top. Then sprinkle the Mexican blend shredded cheese over the top.
- Bake in the preheated oven for 25 to 30 minutes, or until sauce is bubbling and cheese has melted.
- Let cool slightly before cutting and serving.
- Serve 15 Bean Enchiladas with salad, corn cobs or other favorite side dish.