These Three Bean Enchiladas are a flavor-packed fiesta in every bite, combining creamy, hearty, and zesty textures in just 30 minutes. Loaded with protein-rich beans, melty cheese, and a smoky enchilada sauce, they’re a satisfying meal that’s as nourishing as it is delicious.
Each forkful delivers a perfect balance of savory spices, tender tortillas, and a hint of sweetness from the beans, all topped with a golden, bubbly cheese crust. Whether it’s a busy weeknight or a cozy dinner, this dish brings the vibrant flavors of Mexican and Tex-Mex cuisine to your table effortlessly.
What You’ll Need for Three Bean Enchiladas
- 8 tortillas (I used whole wheat, but any type works)
- 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 (substitute with cream of mushroom for a vegetarian option)
- 1 small can diced green chilies
- ⅓ cup chopped onions (optional, but adds great flavor)
- 1 can enchilada sauce (I prefer green, but red works too)
- 1½ cups shredded Monterey Jack or cheddar cheese (or a mix of both)
How to Make Three Bean Enchiladas
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the red kidney beans, garbanzo beans, black beans, cream of chicken soup, diced green chilies, and chopped onions (if using). Mix well.
- Spoon about ¼ cup of the bean mixture onto the center of each tortilla. Roll up the tortillas tightly and place them seam side down in a baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.
- Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Remove the dish from the oven and take off the foil. Sprinkle the shredded cheese evenly over the enchiladas.
- Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Top with your favorite garnishes like sour cream, diced tomatoes, spinach, avocado, olives, or green peppers. Serve and enjoy!
Creative Sauce and Topping Ideas
While the recipe calls for green enchilada sauce, feel free to experiment with red enchilada sauce or even a smoky chipotle sauce for a bolder flavor. For toppings, try adding a dollop of guacamole or a drizzle of cilantro-lime crema for a fresh twist. If you’re feeling adventurous, sprinkle on some pickled jalapeños or crumbled cotija cheese for extra zing!
Perfect Pairings: Serving Suggestions
These enchiladas pair beautifully with a side of cilantro-lime rice or a simple green salad with a tangy vinaigrette. For a heartier meal, serve alongside roasted sweet potatoes or a bowl of tortilla soup. Don’t forget a refreshing drink like sparkling limeade or a classic margarita to complete the fiesta vibe!
Storage and Reheating Tips
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F oven for about 15 minutes, or microwave individual portions for 1-2 minutes until heated through. For best results, sprinkle a little extra cheese on top before reheating to keep them gooey and delicious.
Recipe Variations to Try
Swap out the cream of chicken soup for a vegetarian-friendly option like cream of mushroom or a dairy-free alternative. You can also mix up the beans—try pinto beans or white beans for a different flavor profile. For a low-carb version, use large lettuce leaves instead of tortillas for a fresh, crunchy twist!
Time-Saving Hacks
To speed up prep, use pre-shredded cheese and pre-chopped onions. You can also prepare the filling a day ahead and store it in the fridge, so all you need to do is assemble and bake. If you’re in a rush, skip rolling the tortillas and layer the ingredients like a casserole for equally delicious results!
Three Bean Enchiladas
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.