4 Bean Enchiladas
Creamy bean and cheese enchiladas packed with hearty flavors, perfect for a satisfying vegetarian meal or casual gathering with friends and family.
Ingredients
Instructions
- Drain all the canned beans.
- Combine the drained beans and nacho cheese soup in a bowl.
- Heat the corn tortillas in the microwave while still in the bag.
- Mix the enchilada sauce with the tomato sauce in a separate bowl.
- Pour enough sauce into a 9 x 13-inch cake pan to cover the bottom.
- Fill each tortilla with the bean mixture and roll it up.
- Place the filled tortillas in the prepared pan.
- Pour the remaining sauce over the assembled enchiladas.
- Sprinkle grated cheese on top.
- Bake in a 350°F (175°C) oven for 20 minutes until cheese is melted and bubbly.
Tips & Substitutions
For enhanced flavor, consider adding diced onions, garlic, or bell peppers to the bean mixture. If you prefer a spicier dish, add some diced jalapeños or a sprinkle of cayenne pepper. You can substitute any of the beans with black beans or white beans based on your preference. Using homemade enchilada sauce can elevate the dish further. Serve with a side of sour cream for a creamy contrast.
Serving Suggestions
Serve the enchiladas with a fresh salad or avocado slices for a refreshing contrast. They pair beautifully with Southwest Green Chili Cornbread for a complete meal. Garnish with fresh cilantro or green onions for added flavor. For a side, consider refried beans or rice to complement the dish. A light Mexican Chocolate Cooler can make a delightful beverage pairing.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and cover the enchiladas with foil to prevent drying out. Bake for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of 4 Bean Enchiladas contains roughly 379 calories, with 24g protein, 65g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (65% of the Daily Value), protein (49% of the Daily Value), and iron (40% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1337mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and store them in the refrigerator before baking. Just cover the pan tightly with plastic wrap or foil to keep them fresh. When ready to bake, remove the cover and add a little extra baking time if needed.
What can I use instead of nacho cheese soup?
If you don't have nacho cheese soup, you can substitute it with a mixture of cream cheese and shredded cheese, or use a homemade cheese sauce. This will still provide a creamy texture but with a different flavor profile.
Are these enchiladas suitable for a vegan diet?
To make these enchiladas vegan, simply replace the nacho cheese soup with a plant-based cheese alternative and use vegan cheese on top. Most canned beans are vegan, making this dish a great option for vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).