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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3 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
25 mins
Bake:
35 mins 350°F
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Four Bean Enchiladas

Ingredients
16
6 inches corn tortillas
1
15 ounce can red kidney beans, rinsed and drained
1
15 ounce can garbanzo beans, rinsed and drained
1
15 ounce can pinto beans, rinsed and drained
1
15 ounce can navy or great northern beans, rinsed and drained
1
11 ounce can condensed cheddar cheese or nacho cheese soup
1
10 ounce can enchilada sauce
1
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)

Directions

  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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