Four Bean Enchiladas
Creamy, cheesy four bean enchiladas packed with flavorful beans and topped with olives and peppers, perfect for a hearty vegetarian meal everyone will enjoy.
Ingredients
- 16 (6 inch) corn tortillas ⓘ
- 1 (15 oz.) can red kidney beans, rinsed and drained ⓘ
- 1 (15 oz.) can garbanzo beans, rinsed and drained ⓘ
- 1 (15 oz.) can pinto beans, rinsed and drained ⓘ
- 1 (15 oz.) can Great Northern beans, rinsed and drained ⓘ
- 1 (11 oz.) can condensed cheese or nacho cheese soup ⓘ
- 1 (10 oz.) can enchilada sauce ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 1/2 cups shredded Monterey Jack or Cheddar cheese ⓘ
- sliced ripe olives ⓘ
- green pepper strips ⓘ
Instructions
- Wrap tortillas tightly in foil.
- Heat at 350°F (175°C) for 10 minutes or until warm.
- Combine the rinsed and drained beans with the cheese or nacho cheese soup.
- Place 1/3 cup of the bean mixture on each tortilla.
- Roll up the tortillas and place seam side down in a baking dish.
- Stir together the enchilada sauce and tomato sauce.
- Pour the sauce mixture over the rolled tortillas.
- Cover the dish with foil.
- Bake for 30 minutes at 350°F (175°C).
- Uncover and sprinkle with shredded cheese.
- Bake for an additional 5 minutes until cheese melts.
- Top with sliced ripe olives and green pepper strips before serving.
Tips & Substitutions
To enhance the flavors, consider adding spices like cumin or chili powder to the bean mixture. If you prefer a creamier texture, substitute half of the cheese soup with sour cream. For a spicier kick, mix in some diced jalapeños. This recipe is versatile, so feel free to swap out beans based on your preference or what you have on hand.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice or a fresh salad for a complete meal. They pair beautifully with Easy Southwest Dip for an appetizer. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for added flavor. For a fun twist, serve alongside Stacked Cheese Enchilada for a delicious enchilada feast.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also microwave them, but the oven will help keep the tortillas from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Four Bean Enchiladas contains roughly 1117 calories, with 50g protein, 153g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (127% of the Daily Value), protein (101% of the Daily Value), and calcium (60% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 prepare the enchiladas in advance. Assemble them and cover with sauce, then refrigerate for up to 24 hours before baking. If you want to freeze them, do so before adding the sauce. Just add additional baking time if they are frozen when you cook them.
What can I substitute for the corn tortillas?
If you don't have corn tortillas, you can use flour tortillas as a substitute. Keep in mind that flour tortillas may not have the same authentic flavor, but they will still hold up well with the filling. For gluten-free options, look for corn tortillas made specifically for gluten-free diets.
Can I add meat to this recipe?
Absolutely! If you want to add meat, cooked shredded chicken or ground beef would work well. Just mix the meat with the bean mixture before filling the tortillas. This can turn the dish into a heartier meal while still keeping it delicious and satisfying.
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).