3 Bean Enchiladas

Overhead view of two bean enchiladas on a plate next to Spanish rice, topped with fresh cilantro.

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!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword 3 Bean Enchiladas

Prep Time 15

Cook Time 20

Total Time 35

Servings enchiladas

Calories 210kcal

Author Michelle

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.

Video

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.

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