Whether you are vegetarian or a meat eater, you are going to love these Three Bean Enchiladas. Because they have no meat, you can throw them together in just a matter of minutes!
This Three Bean Enchiladas recipe takes about 10 minutes to make and only 20 minutes to cook in the oven. Who doesn’t want delicious enchiladas in 30 minutes from start to finish?
My husband and my kids sometimes get sick of our normal chicken, or ground turkey. We love switching things around and making dishes with no meat.
This recipe is so easy because it requires no precooking! Just throw in the cans, mix, and make your enchiladas. So Easy and SO Delicious!!!
Ingredients needed to make Three Bean Enchiladas:
- 8 tortillas (I used whole wheat)
- 1 can Red kidney beans rinsed and drained
- 1 can Garbanzo beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 can cream of chicken soup
- 1 small can diced green chilies
- ⅓ cup chopped onions optional
- 1 cab enchilada sauce (I like the green lately)
- 1½ cups shredded Monterey Jack cheese or cheddar cheese
Related Article: These Cheesy Chicken Taquitos are made in your SLOW COOKER!
“I have so much time!” -No mom ever
WHAT CAN I TOP MY ENCHILADAS WITH?
We love adding a little extra flavor to our enchiladas. I love adding a few more fresh vegetables on top, just to give it that extra kick of flavor. Here are a few of our family’s favorite toppings.
- Sliced Olives. We love sliced olives on our enchiladas. If you are short on time, you can even buy them sliced in the can.
- Vegetables. We like to put tomatoes, red onion, bell peppers, avocado, corn, etc. If it tastes good on an enchilada, we put it on.
- Sauces and Dips. My husband loves to put ranch on his. I go for the guacamole and pico de gallo.
If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners, 2 side dishes, and 1 dessert each week!
If you love enchiladas try our 5 Ingredient Ground Beef Enchilada Casserole!
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Serves: 8
Three Bean Enchiladas Recipe
Whether you are vegetarian or a meat eater, you are going to love these Three Bean Enchiladas. Because they have no meat, you can throw them together in just a matter of minutes!
Ingredients
- 8 tortillas (I used whole wheat)
- 1 can Red kidney beans rinsed and drained
- 1 can Garbanzo beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 can cream of chicken soup
- 1 small can diced green chilies
- ⅓ cup chopped onions optional
- 1 cab enchilada sauce (I like the green lately)
- 1½ cups shredded Monterey Jack cheese or cheddar cheese
Instructions
Preheat oven to 350 Degrees
Combine beans, soup, onions and chilies.
Spoon about 1/4 cup filling onto the enter of each tortilla. Roll up each tortilla. Arrange tortillas seam side down.
Next Spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake in a 350 degree oven for 20 minutes. Take out of the oven and remove the foil and sprinkle with cheese. Put it back into the oven until cheese is melted.
Top with whatever you would like. My favorites are: Sour cream, tomatoes, spinach, avocado, olives and green peppers.
Video
Notes
Top with whatever you would like. My favorites are: Sour cream, tomatoes, spinach, avocado, olives and green peppers.
Nutrition
Calories: 411 kcal · Carbohydrates: 55 g · Protein: 21 g · Fat: 13 g · Saturated Fat: 5 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Cholesterol: 22 mg · Sodium: 599 mg · Potassium: 668 mg · Fiber: 12 g · Sugar: 6 g · Vitamin A: 310 IU · Vitamin C: 7 mg · Calcium: 262 mg · Iron: 6 mg
Equipment
Mixing Bowl
9×13-inch Baking Pan
Aluminum Foil
