Bean Enchiladas

Bean Enchiladas

November 15, 2016
Bean and Vegetable Casserole for diverticulitisBean and Vegetable Casserole for diverticulitis
Serves 4

The beans and the whole wheat tortillas transform this dish into a high fiber, yummy dish.


  • 14 Ounces
    can red beans, drained, rinsed, mashed
  • 2 Cups
    cheddar cheese, grated
  • 1/2 Cup
    onion, chopped
  • 1/4 Cup
    black olives, sliced
  • 2 Cups
    tomato sauce
  • 2 Teaspoons
    garlic salt
  • 8
    whole wheat tortillas


  1. Preheat oven to 350F degrees.

  2. In a medium bowl, combine the mashed beans, cheese, onions, olives, one cup tomato sauce, and garlic salt.

  3. Place about 1/3 cup bean mixture along center of each tortilla. Roll up and place enchiladas in large baking dish.

  4. Spoon remaining tomato sauce on top of the filled tortillas. Sprinkle with additional cheese, if desired.

  5. Bake for 15 to 20 minutes or until thoroughly heated.


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