Years ago at BYU I had a roommate named Tina. One Sunday, she made these great, easy enchiladas, and all of our guests and other roommates demanded the recipe. Ever since then we called them "Tina's Enchiladas". One day after I became a vegetarian, I had a craving for Tina's Enchiladas and came up with the following. Of course, the obvious thing to call them was "Margie's Enchiladas".
2 cans tomato soup (make sure it's dairy free)
1 can enchilada sauce
2 medium onions, chopped - or one large
vegetable oil
2 cans black beans, drained
1 can corn, drained
1 small can chopped olives, drained
12 flour tortillas
Mix soup and enchilada sauce. Set aside.
Saute onion in oil until brown.
Add beans, corn, and olives.
Add enough tomato mix to moisten.
Wrap mixture in tortillas.
Pour a little sauce on the bottom of a casserole dish (you may need two, depending on the size of your dish).
Add tortilla wraps to dish.
Pour sauce on top, making sure to wet all edges of the tortillas.
Bake at 350 for 30-50min.
Variation
These are very mild enchiladas. If you like them a little hotter, add a small can of green chiles or some salsa to the mix before wrapping the tortillas.
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