These 3 Bean Enchiladas are super easy to make with simple pantry ingredients, but they're absolutely packed with flavor. A hearty, nutritious fiesta in your mouth!
3 Bean Enchiladas
These 3 Bean Enchiladas are hearty, savory, and filling, made with simple pantry ingredients such as tortillas and canned beans, alongside fresh ingredients like cilantro, onions, and lime juice that come together and make it pop.
The filling is super delicious and would even make a good taco filling if you're in a time crunch and don't feel like rolling and stuffing enchiladas. Rolling them is definitely worth the effort, but it's also the most time-consuming part.
These enchiladas make a quick and easy vegetarian family dinner that's perfect for meatless Mondays, but still nutritious, delicious and filling. This dish will become a family favorite in your home, just like it has in ours!
What Kind of Beans Are in 3 Bean Enchiladas?
This recipe calls for black beans, white beans, and pinto beans. However, you can use whatever combination of beans you'd like as long as you use 3 cans, drained and rinsed. Some other options to try are garbanzo beans or chickpeas, kidney beans, cannellini beans, or lentils.
Should I Use Corn or Flour Tortillas?
You can use whichever ones you prefer. I recommend using corn tortillas, but flour are actually easier to deal with, as they don't usually crack or fall apart.
Why Do My Tortillas Fall Apart?
As I mentioned above, flour tortillas won't fall apart on you, but store bought corn tortillas will. Because of their texture, corn tortillas are prone to drying out, which makes them easily fall apart.
How to Keep Corn Tortillas from Tearing
There are two ways to keep corn tortillas from tearing.
- Make your own fresh homemade corn tortillas. Making our own at home is surprisingly simple and requires just a couple of ingredients. It does take a little time, but it is certainly worth it. The freshness of the tortillas means they haven't had the opportunity to dry out, so they won't crack!
- Saute in oil. To use store-bought or older corn tortillas, quickly saute them in a little oil. This will make them pliable and easy to work with. Plus, your enchiladas will taste just like an authentic Mexican restaurant.
3 Bean Enchiladas Variations
- Protein - Beans are packed with protein and fiber, so an additional protein is not exactly necessary. But you can toss in some shredded chicken or pork or ground beef if you have some around.
- Veggies - Extra veggies such as corn, mushrooms, or sweet potato can be added to the filling for variety. Be sure any vegetable you add is cooked until soft so that they don't make the enchiladas soggy and they'll be tender and cooked all the way through after baking.
- Cheese - The recipe calls for cheddar, mostly because it's super easy to find and I almost always have it on hand. But you can use any favorite cheese here including mozzarella, a Mexican blend, or chihuahua cheese.
- Sauce - This recipe calls for classic red enchilada sauce. I love using this simple and cheap homemade version. But you can also experiment with using green enchilada sauce, if you'd prefer.
- Spice - Adjust the spice level by adding cayenne or spicy chilis to the bean filling. I often will use mild chilis for the filling if I'm cooking for the kids. You can also add a couple dashes of your favorite hot sauce or red pepper flakes to increase the spiciness. Or drizzle some sriracha on top for something a little different.
- Toppings - One of the simplest ways to change up a dish is to add your favorite toppings such as cotija cheese, avocado, sliced green onion, pico de gallo, fresh cilantro, olives, or chopped onion.
What to Serve with 3 Bean Enchiladas
You can round out this dish with a simple green salad and some microwave brown or white rice. Or you can try any of these delicious festive sides.
- Chips with Salsa and Guacamole
- Refried Black Beans
- Cilantro Lime Rice
- Esquites
- Jicama Slaw
- Slow Cooker Chicken Tortilla Soup
How to Store, Freeze, and Reheat 3 Bean Enchiladas
These 3 Bean Enchiladas make a great freezer meal!
To freeze, assemble the enchiladas in a casserole dish, but do not bake. Cover tightly and freeze for up to 3 months. To bake from frozen, dry the outside of the dish if using glass. Bake at 350°F for 20 minutes uncovered. Then cover and bake for an additional 25-35 minutes, until heated through and bubbly.
Store leftovers covered in the refrigerator for up to 5 days. Reheat in individual servings in the microwave.
More Vegetarian Mexican-Inspired Recipes You'll Love
- Black Bean Enchilada Casserole - This creamy, cheesy vegetarian casserole is layered like a lasagna with black beans, cilantro, and lots of gooey cheese between tortilla layers.
- Rice and Black Bean Burritos - Vegetarian burritos that are anything but boring are loaded up with a hardy rice and black bean filling and then smothered in enchilada sauce and cheese.
- Three Cheese Enchiladas - More vegetarian enchiladas that are perfect for cheese lovers. Stuffed with a rich cheese filling and baked to bubbly perfection.
- One Pot Enchilada Pasta - Everything you love about enchiladas in a quick, cheesy stovetop pasta.
- Freezer Breakfast Burritos - These easy, healthy, make-ahead burritos feature Mexican flavors for breakfast!
3 Bean Enchiladas Video
3 Bean Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can white beans drained and rinsed
- 1 (15 ounce) can pinto beans
- 1 cup sour cream
- ½ cup chopped fresh cilantro
- 1 (4 ounce) can green chiles
- 2 cups shredded cheddar divided
- 1 teaspoon cumin
- 1 tablespoon lime juice
- Salt & pepper to taste
- 15-20 corn tortillas
- Oil for frying
- 1 (28 ounce) red enchilada sauce
Instructions
To Make the Filling
- Preheat oven to 350°F.
- Heat olive oil in a large skillet over medium heat.
- Add onions to skillet and saute until tender and translucent, about 2 minutes. Set aside.
- In a large mixing bowl, add all beans, sour cream, cilantro, green chiles, cumin, cooled onions, half shredded cheese, lime juice, and salt and pepper to taste. Stir to combine. Set aside.
To Prepare the Tortillas
- Fill a medium cast-iron skillet or pan with about ½ inch of oil. Heat the oil over medium heat until nice and hot, but not smoking.
- Using tongs, fry each of the tortillas in the oil until soft, about 10-20 seconds each side. Set them on a plate with paper towels to absorb any excess oil.
To Assemble Enchiladas
- Stuff each tortilla with 2 tablespoons of bean filling.
- Roll tortillas filled with beans and place in a 9"x13" baking dish.
- Pour enchilada sauce on top of enchiladas. Sprinkle remaining cheese, and extra cilantro for garnish.
- Bake in a 350°F oven for about 20 minutes, until cheese is melted and enchiladas are heated through.
Notes
- Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in individual servings in the microwave.
- Freezer Directions: Assemble the enchiladas in a casserole dish, but do not bake. Cover and freeze for up to 3 months. To bake from frozen, dry the outside of the dish if using glass. Bake at 350°F for 20 minutes uncovered. Then cover and bake for an additional 25-35 minutes, until heated through and bubbly.
Nutrition
UPDATE INFO: This recipe was originally published in January 2017. It was updated with new pictures, tips, and video and republished in June 2024.
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Dana says
I have enough bean mix for 2 batches of enchiladas!
Dibsy says
family LOVED it. Even our picky poodle and her picky Hu-teen Sis.
Roxanne says
Delicious and easy base recipe for a thousand different enchiladas you could do from here. My husband for once got up for seconds. I made our own enchilada sauce with relatively tasteless kale juice for extra nutrition for our 2 yr who otherwise would not intentionally put a vegetable in his mouth
edward grundner says
Wasn't sure what size tortillas to use, we bought big ones they took a cup of filling and made 10. These were fantastic.