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 flour tortillas (6-inch diameter, original recipe-corn tortillas); 1 (15 ounce) can red kidney beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained (original recipe-garbanzo beans); 1 (15 ounce) can pinto beans, rinsed and drained; 1 (15 ounce) can great northern beans, rinsed and drained; 1 (10 1/2 ounce) can condensed cheddar cheese soup; 1 (1 1/4 ounce) package taco seasoning mix (my addition); 1/4 teaspoon ground cumin (my addition); 1/4 teaspoon fresh ground black pepper (my addition); 1 (10 ounce) can enchilada sauce; 1 (8 ounce) can tomato sauce; 1 1/2 cups cheddar cheese; sliced ripe olives (optional); chopped green onion (optional)

Servings: persons

16 flour tortillas (6-inch diameter, original recipe-corn tortillas)
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained (original recipe-garbanzo beans)
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (10 1/2 ounce) can condensed cheddar cheese soup
1 (1 1/4 ounce) package taco seasoning mix (my addition)
1/4 teaspoon ground cumin (my addition)
1/4 teaspoon fresh ground black pepper (my addition)
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 1/2 cups cheddar cheese
sliced ripe olives (optional)
chopped green onion (optional)

1
Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
2
Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
3
Spoon about 1/3 cup filling onto one end of each tortilla.
4
Starting at the end with the filling, roll up each tortilla.
5
Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
6
In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
7
Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
8
Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
9
If desired, sprinkle with olives and green onions.

1861

kcal

Calories

Fat

329

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 16 flour tortillas (6-inch diameter, original recipe-corn tortillas), 1 (15 ounce) can red kidney beans, rinsed and drained, 1 (15 ounce) can black beans, rinsed and drained (original recipe-garbanzo beans), 1 (15 ounce) 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