Bean Enchiladas

1 package whole wheat tortillas
2 cups or 16 oz refried beans
8 cups or 4 (16 oz.) cans of beans (pinto, kidney, garbanzo, black & navy)
rinsed & drained.
2 cups enchilada sauce (or more if desired)
1 1/2 cups shredded cheese (cheddar-soy)
Sliced black olives (optional)
Chopped green onion (optional)

Preheat oven 350°
For filling: combine all beans.
Put spoonful of filling in a thick row 1/3 of the way down the tortilla all the way across. Roll tortilla with filling.
Place seam side down in 13” x 9” pan.
Pour a small amount of enchilada sauce in baking dish.
When all tortillas are arranged in pan, cover with the remaining enchilada sauce.
Bake 15 minutes.
Sprinkle on the cheese and desired toppings.
Cook 5 more minutes until the cheese is melted.