3 Bean Enchiladas
Ingredients
- 1/2 c. dried kidney beans ⓘ
- 1/2 c. dried navy beans
- 1/2 c. dried pinto beans ⓘ
- 6 c. water
- 1/2 tsp. salt ⓘ
- 1/2 c. chopped onion ⓘ
- 2 cloves garlic ⓘ
- 1 tsp. chili powder ⓘ
- 1 tsp. ground cumin ⓘ
- 1/4 tsp. salt ⓘ
- 1 (4 oz.) can chopped green chiles (undrained) ⓘ
- 12 (6-inch) corn tortillas ⓘ
- vegetable cooking spray ⓘ
- 1 (10 oz.) can commercial enchilada sauce ⓘ
Instructions
- Sort and wash beans.
- Place in a Dutch oven.
- Cover with water 2 inches above beans and bring to a boil; cover and cook 2 minutes. Remove from heat; let stand one hour.
- Drain beans; return to Dutch oven.
- Add 6 cups water and 1/2 teaspoon salt.
- Bring to a boil; cover.
- Reduce heat and simmer 1 hour or until beans are tender. Drain, reserving 1/4 cup liquid (add water, if necessary, to make 1/4 cup).
- Place beans in container of an electric blender or food processor; add reserved 1/4 cup liquid, onion and next 5 ingredients.
- Process 5 seconds or until mixture is chunky.
- Brush tortillas with water.
- Divide bean mixture among tortillas.
- Roll up; place seam side down in a 12 x 8 x 2-inch baking dish coated with cooking spray.
- Pour enchilada sauce over tortillas.
- Cover and bake at 350° for 20 minutes.
- Top with cheese and bake, uncovered, 5 minutes.
- Yield:
- 12 servings (177 calories per enchilada), each containing 9.8 grams protein, 2.1 grams fat, 31.5 grams carbohydrate, 4.5 grams fiber, 2 milligrams cholesterol, 233 milligrams sodium and 136 milligrams calcium.
Nutrition & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).