3 Bean Enchiladas Recipe

Name: 3 Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. dried kidney beans; 1/2 c. dried navy beans; 1/2 c. dried pinto beans; 6 c. water; 1/2 tsp. salt; 1/2 c. chopped onion; 2 cloves garlic; 1 tsp. chili powder; 1 tsp. ground cumin; 1/4 tsp. salt; 1 (4 oz.) can chopped green chiles (undrained); 12 (6-inch) corn tortillas; vegetable cooking spray; 1 (10 oz.) can commercial enchilada sauce; 40% less fat Monterey Jack cheese

Servings: persons

1/2 c. dried kidney beans
1/2 c. dried navy beans
1/2 c. dried pinto beans
6 c. water
1/2 tsp. salt
1/2 c. chopped onion
2 cloves garlic
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1 (4 oz.) can chopped green chiles (undrained)
12 (6-inch) corn tortillas
vegetable cooking spray
1 (10 oz.) can commercial enchilada sauce
40% less fat Monterey Jack cheese

1
Sort and wash beans.
2
Place in a Dutch oven.
3
Cover with water 2 inches above beans and bring to a boil; cover and cook 2 minutes. Remove from heat; let stand one hour.
4
Drain beans; return to Dutch oven.
5
Add 6 cups water and 1/2 teaspoon salt.
6
Bring to a boil; cover.
7
Reduce heat and simmer 1 hour or until beans are tender. Drain, reserving 1/4 cup liquid (add water, if necessary, to make 1/4 cup).
8
Place beans in container of an electric blender or food processor; add reserved 1/4 cup liquid, onion and next 5 ingredients.
9
Process 5 seconds or until mixture is chunky.
10
Brush tortillas with water.
11
Divide bean mixture among tortillas.
12
Roll up; place seam side down in a 12 x 8 x 2-inch baking dish coated with cooking spray.
13
Pour enchilada sauce over tortillas.
14
Cover and bake at 350u00b0 for 20 minutes.
15
Top with cheese and bake, uncovered, 5 minutes.
16
12 servings (177 calories per enchilada), each containing 9.8 grams protein, 2.1 grams fat, 31.5 grams carbohydrate, 4.5 grams fiber, 2 milligrams cholesterol, 233 milligrams sodium and 136 milligrams calcium.

4411

kcal

Calories

334

Fat

Carbs

268

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 c. dried kidney beans, 1/2 c. dried navy beans, 1/2 c. dried pinto beans, 6 c. water, and more.

Yes, 3 Bean Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

3 Bean Enchiladas

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