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–+ servings

Three Bean Enchiladas

Tuba
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 8
Calories 411 kcal

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.

Nutrition

Calories: 411kcalCarbohydrates: 55gProtein: 21gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 599mgPotassium: 668mgFiber: 12gSugar: 6gVitamin A: 310IUVitamin C: 7mgCalcium: 262mgIron: 6mg
Keyword bean enchiladas, healthy dinner, Mexican recipe, plant-based meal, vegetarian enchiladas
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