Get ready to wrap up your weeknight dinner dilemmas with these incredibly easy and satisfying Three-Bean Enchiladas! We’re talking tender corn tortillas stuffed with a hearty mix of beans, smothered in a savory red sauce, and blanketed under a glorious layer of melted cheese. This is the ultimate vegetarian comfort food, perfect for a cozy night in, and it comes together with minimal fuss using mostly pantry staples. Let’s get rolling!
Ingredients
• 16 6-inch / 15 cm corn tortillas
• 1 15-ounce / 425 g can red kidney beans, rinsed and drained
• 1 15-ounce / 425 g can pinto beans, rinsed and drained
• 1 15-ounce / 425 g can navy beans or Great Northern beans, rinsed and drained
• 1 10.75-ounce / 305 g can condensed cheddar or nacho cheese soup
• 1 10-ounce / 280 g can red or green enchilada sauce
• 1 8-ounce / 225 g can tomato sauce
• 1 ½ cups / 170 g shredded Monterey Jack or cheddar cheese
• Sliced pitted ripe olives, for topping, optional
• Chopped green bell pepper, for topping, optional
Instructions
1. Preheat your oven to 350°F / 175°C. Tightly wrap the stack of corn tortillas in foil and place them in the oven for about 10 minutes to warm and soften.
2. While the tortillas are warming, prepare the filling. In a large bowl, combine the rinsed and drained kidney beans, pinto beans, and navy beans with the condensed cheese soup. Stir until well mixed. Spoon approximately ¼ cup of the bean filling along one edge of each warm tortilla, then roll it up snugly. Arrange the rolled enchiladas seam-side down in either 8 individual 10- to 12-ounce baking dishes or 2 2-quart rectangular baking dishes.
3. In a separate small bowl, whisk together the enchilada sauce and tomato sauce until smooth. Pour this sauce evenly over the arranged enchiladas.
4. Cover the baking dish(es) with foil and bake for 20 minutes for individual dishes, or 30 minutes for the larger dishes, until everything is hot and bubbly. Carefully remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven, uncovered, for another 5 minutes, or until the cheese is perfectly melted and gooey. Garnish with optional sliced olives and chopped green pepper before serving.
Nutritional Information
• Per Serving: 360 calories, 10 g total fat (5 g saturated fat), 22 mg cholesterol, 1,139 mg sodium, 55 g carbohydrates, 12 g fiber, 20 g protein.
Pro Tips
• To prevent corn tortillas from cracking when you roll them, ensure they are thoroughly warmed and pliable. You can also quickly dip each one in the warm enchilada sauce before filling.
• Boost the flavor by sautéing a diced onion and a clove of minced garlic until soft, then mixing them into the bean filling. A cup of frozen corn also makes a great addition.
• This dish is perfect for making ahead! Assemble the enchiladas completely, cover, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the initial covered baking time.
• For a creamier sauce, stir a few tablespoons of sour cream or plain Greek yogurt into the enchilada and tomato sauce mixture before pouring it over the tortillas.
