Quick, easy, and frugal, this 3 Bean Enchiladas recipe with 3 types of beans and lots of cheese is the perfect way to eat vegetarian for a delicious and cheap family dinner!
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword 3 Bean Enchiladas
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 20enchiladas
Calories
Author Michelle
Ingredients
1tablespoonolive oil
1onionthinly sliced
1(15 ounce) can black beansdrained and rinsed
1(15 ounce) can white beansdrained and rinsed
1(15 ounce) can pinto beans
1cupsour cream
½cupchopped fresh cilantro
1(4 ounce) can green chiles
2cupsshredded cheddardivided
1teaspooncumin
1tablespoonlime juice
Salt & pepperto taste
15-20corn 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.