Three Bean Enchiladas

Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.

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Three Bean Enchiladas

Reviews (0)

4.0 by 30 people

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 25 mins 350°F

Three Bean Enchiladas

Directions

  1. Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.
  2. For filling, in a large bowl, stir together beans and soup. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in eight ungreased 10- to 12-ounce au gratin dishes or two ungreased 2-quart rectangular baking dishes.
  3. For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas.
  4. Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings.
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Nutrition Facts (Three Bean Enchiladas)

  • Per serving:
  • 360 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 22 mg chol. ,
  • 1139 mg sodium ,
  • 55 g carb. ,
  • 12 g fiber ,
  • 2 g sugar ,
  • 20 g pro.
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Reviews (3)

30 Ratings
920 Days Ago
Enchiladasdo not uses TOMATO SAUCE!. From Linda in Santa Fe, NM
920 Days Ago
Enchiladas do not use TOMATO SAUCE!! -From: Santa Fe, NM
1544 Days Ago
This recipe is sooo good! The flavors blend together and it is just a good vegetarian recipe.

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