Three Bean Enchiladas Recipe
These three bean enchiladas, also known as pantry enchiladas, come together in a matter of minutes for a delicious, hearty meat-free meal.
Serving8 servings
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.
Notes
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).
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