Three Bean Enchiladas

1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can chili beans, drained and rinsed
1 can nacho cheese soup
1 medium onion
2 garlic cloves
1 can of green chilies
8 tortillas
1 jar enchilada sauce
1/2 cup of shredded low-fat cheddar
1/2 cup shredded low-fat Monterey Jack

Mix rinsed and drained beans with nacho cheese sauce. Fry onion and garlic until tender. Add to bean and cheese mixture. Stir in green chilies.

Wrap bean mixture in tortillas. Place in freezer/oven ready container. Top with enchilada sauce and cheese.

To Freeze: Freeze in freezer safe/oven ready container.

To Reheat: Bake from frozen at 350 until heated through and cheese is melted, or microwave until heated through.