Four Bean Enchiladas

Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 35 mins 350°F
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Four Bean Enchiladas
6 inches corn tortillas
15 ounce can red kidney beans, rinsed and drained
15 ounce can garbanzo beans, rinsed and drained
15 ounce can pinto beans, rinsed and drained
15 ounce can navy or great northern beans, rinsed and drained
11 ounce can condensed cheddar cheese or nacho cheese soup
10 ounce can enchilada sauce
8 ounce can tomato sauce
1 1/2
cups shredded Monterey Jack or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped green pepper (optional)
  1. Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
  2. For filling, combine beans and cheese soup. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
  3. In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.
Nutrition Facts (Four Bean Enchiladas)
    Per serving:
  • 491 kcal cal.,
  • 14 g fat
  • (7 g sat. fat,
  • 29 mg chol.,
  • 1599 mg sodium,
  • 71 g carb.,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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