Name: Three Bean Enchiladas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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!!!

Related Recipe: Try our Black Bean and Turkey Enchiladas, you only need a few ingredients and they are so easy!

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!

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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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Three Bean Enchiladas Recipe

5 from 1 vote

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!

Prep Time 10

Cook Time 20

Total Time 30

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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

Equipment

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.

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

Cuisine: Mexican, Tex-Mex

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Camille says:

Thank you thank you thank you!! :) I had been thinking about this recipe today! The last time I had these were at your apartment in SLC. I miss those times!!
Kelly says:

If this has cream of chicken soup, it should probably be taken out of the "Vegetarian" section ;/
PrettyPrivleged says:

Yes, I agree it's not really 'vegetarian' I wonder if cream of celery soup would work?
PrettyPrivleged says:

Yes, I agree it's not really 'vegetarian' I wonder if cream of celery soup would work?
harpervalley says:

I made this and it was good. But I subbed an 8 oz block of softened cream cheese for the soup. After I rolled my eight tortillas, I had half the mixture left, which was a lot! And one can of enchilada sauce did not fully cover eight tortillas. So, my advice: Use cream cheese instead of soup, buy twice as many tortillas, and three cans of enchilada sauce.
Erika White says:

I was all excited to see this recipe because it said vegetarian. I started reading the recipe and it has cream of chicken in it. This is not a vegetarian dish. Maybe a nacho cheese soap instead?
Six Sisters says:

Yes Yes... I've used a cheese soup before also! It turns out delicious!!!
MindyLou says:

I'd think that cream of onion soup could also be used for a vegetarian version.
Sarah says:

You lost me at the can of soup. Those cans of soup gross me out. I've found a recipe for a homemade version of that and maybe I'll do that instead. Love the beans though! :)
Daniela says:

Could this meal cook on the crock pot or freeze?
Cyd says:

We haven't tried them in the crock pot. They freeze great.
Amy says:

I know this is an old one, but I've been looking for freezer meals before baby comes :) Do you cook it all then freeze, or freeze before the oven? Also, to cook/warm after freezing, should it be thawed first?
Cyd says:

I would prepare the dish as directed but do not bake. Cover well and freeze. Thaw and then bake.
Danielle says:

My husband and I have made this many times and it always turns out great. The last few times we substituted the canned chilis with an oven roasted poblano pepper, used all black beans and substituted the cream of soup with fiesta cheese soup. It's one of my husband's favorite dishes!
Momma Cyd says:

So glad that you and your husband like the enchiladas. They are so easy to make and delicious!!