These Creamy Three Bean Enchiladas taste so dang good you won’t even miss the meat!
When my husband and I were first married and both in college, we were trying to save as money as possible.
Groceries were so expensive each week, so we found ways to cut back where we could. One idea that my meat-and-potatoes husband suggested was that we ate a “meatless meal” once a week.
How to make Creamy Three Bean Enchiladas
Step 1: Preheat oven to 350 degrees. Spray a 9×13″ baking pan with non-stick cooking spray.
Step 2: In a large skillet, warm oil over medium heat. Add onions and peppers and saute until tender. We use olive oil, but you could use avocado oil, coconut oil, or vegetable oil.
Step 3: In a large mixing bowl, combine onion and pepper mixture, all the beans, sour cream, cilantro, green chiles, cumin, chili powder, 1 cup shredded cheese, and salt and pepper. Mix well.
I did this with a large spoon. You could also do this with a fork. There is a lot to mix, so combine it as best as you can.
Step 4: Place 3-4 Tablespoons of bean mixture in each tortilla, roll up, and place tortilla in prepared pan. We didn’t fold up our sides, we kept them open, and transferred them carefully over to the pan.
You could also roll them up in the pan as best as you can, but that could get tricky, as you run out of room.
Step 5: Pour enchilada sauce over rolled tortillas and top with remaining shredded cheese.
Step 6: Bake for 20-25 minutes or until cheese starts to bubble. Remove from oven and top with additional cilantro as a garnish, if desired.
I wasn’t exactly sure how to prepare a main dish without using meat, so I had to get creative.
Kristen introduced me to her 3 Bean Enchiladas and over the years I have added some tweaks and changes to suit my family’s tastes.
These enchiladas are a huge hit every time I make them and no one ever misses the meat.
Looking for more Enchilada recipes?! Try our Ground Beef Enchiladas!
“I have so much time!” -No mom ever
Get My Meal Plans NOW!What can I top my Creamy Three Bean Enchiladas with?
We love adding a little extra flavor to our enchiladas. I love adding a few more fresh vegetables on top, just to give it that extra kick of flavor. Here are a few of our family’s favorite toppings.
-Sliced Olives. We love sliced olives on our enchiladas. If you are short on time, you can even buy them sliced in the can.
-Vegetables. We like to put tomatoes, red onion, bell peppers, avocado, corn, etc. If it tastes good on an enchilada, we put it on.
-Sauces and Dips. My husband loves to put ranch on his. I go for the guacamole and pice de gallo. But
If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners, 2 side dishes, and 1 dessert each week!
Looking for more Enchilada Recipes?! Try our Slow Cooker Ranch Chicken Enchiladas!
did you know we have a youtube channel?
We have hundreds of simple and delicious recipes on our channel. We take you through each recipe, step by step, and show you exactly how to make it.
Looking for side dishes to serve with these creamy enchiladas?
Spanish Brown Rice
Easy Blender Salsa
Mexican Street Corn Salad
Easy Guacamole Recipe
Creamy Three Bean Enchiladas Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 (15oz) can black beans, rinsed and drained
- 1 (15oz) can Great Northern beans, rinsed and drained
- 1 (15oz) can refried beans
- 1 cup sour cream
- ¼ cup fresh cilantro, chopped
- 1 (4oz) can green chiles
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 2 cups shredded Mexican cheese blend
- salt and pepper, to taste
- 10 whole wheat flour tortillas
- 1 (28oz) can enchilada sauce
Instructions
- Preheat oven to 350 degrees. Spray a 9×13" baking pan with non-stick cooking spray.
- In a large skillet, warm oil over medium heat. Add onions and peppers and saute until tender.
- In a large mixing bowl, combine onion and pepper mixture, all beans, sour cream, cilantro, green chiles, cumin, chili powder, 1 cup shredded cheese, and salt and pepper. Mix well.
- Place 3-4 Tablespoons of bean mixture in each tortilla, roll up, and place tortilla in prepared pan.
- Pour enchilada sauce over rolled tortillas and top with remaining shredded cheese.
- Bake for 20-25 minutes or until cheese starts to bubble.
- Remove from oven and top with additional cilantro as a garnish, if desired.
Notes
- Sliced Olives
- Vegetables(tomatoes, red onion, bell peppers, avocado, corn, etc.)
- Sauces and Dips.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe adapted from The Gracious Wife
Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order
Questions & Reviews