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.
This post may contain affililate links. By clicking on these links I may earn a small commission to help support my much-needed coffee habit, at no cost to you of course.
3 Bean Enchiladas
- 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
- Heat olive oil in a large skillet over medium heat.
- Add onions to skillet and saute until translucent, about 2 minutes. Set aside.
- 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.
- Pour 1-2 TBSP of enchilada sauce in the bottom of the 9″x13″ pan.
- Stuff each tortilla with bean filling (usually about 1-2 TBSP depending on the size of your tortillas.)
- Roll tortillas filled with beans and place in a 9″x13″ baking dish.
- Pour remaining enchilada sauce on top of enchiladas. Sprinkle remaining cheese.
- Bake in a 350 oven for about 20 minutes, until the cheese is melted and the enchiladas are heated through.
- Serve warm with your favorite Mexican rice.