3 Bean Enchiladas

I’ve been working on incorporating more vegetarian meals into weekly dinner plans in order to save a bit on the grocery bill.  Between my growing boys and my husband, I can’t seem to ever have enough food on hand.  I came across this recipe after searching for meals for families on a budget.  I tweaked it a bit for my family and it was an absolute hit! My husband didn’t complain once about the lack of meat in his meal.

I came across this recipe after searching for meals for families on a budget.  I tweaked it a bit for my family and it was an absolute hit! My husband didn’t complain once about the lack of meat in his meal. I working on crafting up a monthly meal plan for my family and this will definitely be on the list.

3 Bean enchiladas

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3 Bean Enchiladas

INGREDIENTS

  • 1 onion, diced
  • 1 TBSP olive oil
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 (15 oz) can refried beans
  • 1 cup sour cream
  • 1 (4 oz) can green chiles
  • 1 (28 oz) can enchilada sauce
  • 2 cups shredded cheddar
  • 1 TSP cumin
  • Salt & pepper, to taste
  • 8-10 flour tortillas

DIRECTIONS

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onions to skillet and saute until translucent, about 2 minutes. Set aside.
  3. In a large mixing bowl, add all beans, sour cream, green chiles, cumin, cooled onions, 1 cup shredded cheese, and salt and pepper to taste. Stir to combine.
  4. Pour 1-2 TBSP of enchilada sauce in the bottom of the 9″x13″ pan.
  5. Stuff each tortilla with bean filling (usually about 1-2 TBSP depending on the size of your tortillas.)
  6. Roll tortillas filled with beans and place in a 9″x13″ baking dish.
  7. Pour remaining enchilada sauce on top of enchiladas. Sprinkle remaining cheese.
  8. Bake in a 350 oven for about 20 minutes, until the cheese is melted and the enchiladas are heated through.
  9. Serve warm with your favorite Mexican rice.

3 bean enchiladas

One Reply to “3 Bean Enchiladas

  1. Our whole family loved this (includes picky kids)! We’ve had it twice now. The second time I used Greek yogurt instead of sour cream and it still tasted great – just an idea to mix it up if you want 🙂

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