Four Bean Enchiladas Recipe

Name: Four Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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.

No nutrition data on file — estimate from the ingredient list.

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 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.

Four Bean Enchiladas

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