Four Bean Enchiladas For a Crowd

16 (6 inch) Corn Tortillas
1 (15.5 oz.) Can Light Red Kidney Beans
1 (15 oz.) Can Black Beans
1 (15 oz.) Can Pinto Beans
1 (15.5 oz.) Can Great Northern Beans
1 (10 oz.) Can Campbell's Fiesta Nacho Cheese Soup
1 (10 oz.) Can Enchilada Sauce
1 (8 oz.) Can Tomato Sauce
Cayenne Pepper to taste (optional)
1 (8 oz.) Package Kraft Fat Free Shredded Cheddar Cheese

Preheat oven to 350 degrees. Rinse and drain the beans and place into a mixing bowl. Stir in the soup and gently mix until combined. Spray a 9X13 and an 8x8 inch pan with non-stick cooking spray. Heat 1 tortilla at a time in the microwave until warm and pliable (about 10 seconds) and place 1/3 cup of the bean mixture onto one end of the tortilla. Roll up the tortilla and place the seam side down into the 9X13 inch pan. Once you have 10 enchiladas in the pan, then continue rolling the remaining enchiladas and place them into the 8X8 pan. In a small mixing bowl combine the enchilada sauce and the tomato sauce. Add a little cayenne pepper if you'd like. Evenly spoon 3/4 cup of the sauce over the enchiladas in the 8X8 pan and the remaining 1 1/4 cups of sauce over the enchiladas in the 9X13 pan. Place foil over each pan and bake until hot, approximately 30 minutes. Remove the foil and evenly sprinkle the cheese over the enchiladas. Bake uncovered for 5 minutes or until the cheese is melted. Serve with fat free sour cream for additional points. Or you could serve with salsa and lettuce for zero additional points.

You could bake just half of these if you don't want to make so many. Just put them into a freezer safe dish and freeze. When you're ready to bake them, cover with foil and bake in a 375 degree oven until hot (60-75 minutes). Remove the foil; sprinkle with cheese and bake uncovered for 5 minutes or until the cheese is melted.

Serves: 16
Per Serving: 211 Calories; 4g Fat (16.9% calories from fat); 12g Protein; 32g Carbohydrate; 7g Dietary Fiber; 9mg Cholesterol; 685mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. WWP: 4 (www.AimeesAdventures.com)