This recipe is a quick and easy favorite for Meatless Mondays. It takes approximately 10 minutes to assemble, and 30 minutes to cook in the oven. No pre-cooking required. Just throw in the cans, mix, and make your pantry enchiladas.
Recipe Ingredient Notes
To make our three bean enchiladas, you need the following 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 Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Three Bean Enchiladas
- Preheat oven to 350℉.
- Combine beans, soup, onions and chilies.
- Spoon about ¼ 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℉ 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 include the following: sour cream, tomatoes, spinach, avocado, olives and green peppers.
Recipe Modifications
You can add extra flavor to your enchiladas using fresh vegetables as toppings. A few of our favorite toppings include the following: sliced olives, tomatoes, red onions, bell peppers, avocado, corn. You can also include various dips like guacamole, pico de gallo, or ranch.
Storage Suggestions
- Make Ahead: These enchiladas can be made ahead of time (up to 24 hours in advanced) by assembling them, covering them with plastic wrap, and refrigerating until it is time to bake. Remove the plastic wrap before baking.
- Refrigerator: Once enchiladas have completely cooled, store in an airtight container for 2-3 days. Reheat in the microwave as needed.
Freezer Meal Prep
If you want to prepare these enchiladas completely before freezing, we highly recommend you use corn tortillas. Flour tortillas tend to get soggy after freezing and thawing. Cover enchiladas tightly with plastic wrap, and then, wrap with aluminum foil. Freeze for up to 30 days. We like to freeze them in disposable foil containers for an easy clean-up.
To bake, remove from freezer and remove plastic wrap. Cover with aluminum foil and bake for 45-60 minutes from frozen at 350℉ (or until enchiladas are fully cooked).
Enjoy More Delicious Meatless Meals
Meatless doesn’t have to mean that it isn’t full of flavor. Check out our comprehensive collection of meatless main dishes here.
- 7 Layer Dip Burritos
- Creamy Spinach Enchiladas
- Crispy Bean and Cheese Burritos
- Instant Pot Three Bean Enchilada Casserole
- Mediterranean Bowls
- Sweet Potato Taco Bowls
Three Bean Enchiladas Recipe
Video
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℉.
- Combine beans, soup, onions and chilies.
- Spoon about ¼ 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℉ 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 include the following: sour cream, tomatoes, spinach, avocado, olives and green peppers.
Questions & Reviews