Four Bean Enchiladas Recipe

Name: Four Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 (6 inch) corn tortillas; 1 (15 oz.) can red kidney beans, rinsed and drained; 1 (15 oz.) can garbanzo beans, rinsed and drained; 1 (15 oz.) can pinto beans, rinsed and drained; 1 (15 oz.) can Great Northern beans, rinsed and drained; 1 (11 oz.) can condensed cheese or nacho cheese soup; 1 (10 oz.) can enchilada sauce; 1 (8 oz.) can tomato sauce; 1 1/2 c. shredded Monterey Jack or Cheddar cheese; sliced ripe olives; green pepper strips

Servings: persons

16 (6 inch) corn tortillas
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can Great Northern beans, rinsed and drained
1 (11 oz.) can condensed cheese or nacho cheese soup
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 1/2 c. shredded Monterey Jack or Cheddar cheese
sliced ripe olives
green pepper strips

1
Wrap tortillas tightly in foil.
2
Heat at 350u00b0 for 10 minutes or until warm.
3
Combine beans and cheese soup.
4
Place 1/3 cup on each tortilla.
5
Roll and place (seam side down) in a baking dish.
6
Stir together enchilada sauce and tomato sauce.
7
Pour over enchiladas. Cover with foil.
8
Bake for 30 minutes at 350u00b0.
9
Uncover and sprinkle with cheese.
10
Bake for 5 minutes.
11
Top with olives and green pepper.

938

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 16 (6 inch) corn tortillas, 1 (15 oz.) can red kidney beans, rinsed and drained, 1 (15 oz.) can garbanzo beans, rinsed and drained, 1 (15 oz.) can pinto beans, rinsed and drained, and more.

Yes, Four Bean Enchiladas falls under the General 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.

That's it — enjoy your meal!

Four Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions