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.
Nutrition & Diet Analysis (per serving)
307
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).