This recipe is a quick and easy favorite for Meatless Mondays. It takes approximately 10 minutes to assemble, and 30 minutes to cook in the oven. No pre-cooking required. Just throw in the cans, mix, and make your pantry enchiladas.
Recipe Ingredient Notes
To make our three bean enchiladas, you need the following ingredients:
- 8 tortillas (I used whole wheat)
- 1 can Red kidney beans rinsed and drained
- 1 can Garbanzo beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 can cream of chicken soup
- 1 small can diced green chilies
- ⅓ cup chopped onions optional
- 1 can enchilada sauce (I like the green lately)
- 1½ cups shredded Monterey Jack cheese or cheddar cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Three Bean Enchiladas
- Preheat oven to 350℉.
- Combine beans, soup, onions and chilies.
- Spoon about ¼ cup filling onto the enter of each tortilla. Roll up each tortilla. Arrange tortillas seam side down.
- Next, spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil.
- Bake in a 350℉ oven for 20 minutes.
- Take out of the oven and remove the foil and sprinkle with cheese. Put it back into the oven until cheese is melted.
- Top with whatever you would like. My favorites include the following: sour cream, tomatoes, spinach, avocado, olives and green peppers.
Recipe Modifications
You can add extra flavor to your enchiladas using fresh vegetables as toppings. A few of our favorite toppings include the following: sliced olives, tomatoes, red onions, bell peppers, avocado, corn. You can also include various dips like guacamole, pico de gallo, or ranch.
Storage Suggestions
- Make Ahead: These enchiladas can be made ahead of time (up to 24 hours in advanced) by assembling them, covering them with plastic wrap, and refrigerating until it is time to bake. Remove the plastic wrap before baking.
- Refrigerator: Once enchiladas have completely cooled, store in an airtight container for 2-3 days. Reheat in the microwave as needed.
Freezer Meal Prep
If you want to prepare these enchiladas completely before freezing, we highly recommend you use corn tortillas. Flour tortillas tend to get soggy after freezing and thawing. Cover enchiladas tightly with plastic wrap, and then, wrap with aluminum foil. Freeze for up to 30 days. We like to freeze them in disposable foil containers for an easy clean-up.
To bake, remove from freezer and remove plastic wrap. Cover with aluminum foil and bake for 45-60 minutes from frozen at 350℉ (or until enchiladas are fully cooked).
Enjoy More Delicious Meatless Meals
Meatless doesn’t have to mean that it isn’t full of flavor. Check out our comprehensive collection of meatless main dishes here.
- 7 Layer Dip Burritos
- Creamy Spinach Enchiladas
- Crispy Bean and Cheese Burritos
- Instant Pot Three Bean Enchilada Casserole
- Mediterranean Bowls
- Sweet Potato Taco Bowls
Three Bean Enchiladas Recipe
Ingredients
- 8 tortillas, (I used whole wheat)
- 1 can Red kidney beans, rinsed and drained
- 1 can Garbanzo beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can cream of chicken soup
- 1 small can diced green chilies
- ⅓ cup chopped onions, optional
- 1 cab enchilada sauce, (I like the green lately)
- 1½ cup shredded Monterey Jack cheese, or cheddar cheese
Instructions
- Preheat oven to 350℉.
- Combine beans, soup, onions and chilies.
- Spoon about ¼ cup filling onto the enter of each tortilla. Roll up each tortilla. Arrange tortillas seam side down.
- Next, spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil.
- Bake in a 350℉ oven for 20 minutes.
- Take out of the oven and remove the foil and sprinkle with cheese. Put it back into the oven until cheese is melted.
- Top with whatever you would like. My favorites include the following: sour cream, tomatoes, spinach, avocado, olives and green peppers.
Notes
Nutrition
Video
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.
Thank you thank you thank you!! 🙂 I had been thinking about this recipe today! The last time I had these were at your apartment in SLC. I miss those times!!
I made this and it was good. But I subbed an 8 oz block of softened cream cheese for the soup. After I rolled my eight tortillas, I had half the mixture left, which was a lot! And one can of enchilada sauce did not fully cover eight tortillas. So, my advice: Use cream cheese instead of soup, buy twice as many tortillas, and three cans of enchilada sauce.
Yes Yes… I’ve used a cheese soup before also! It turns out delicious!!!
I’d think that cream of onion soup could also be used for a vegetarian version.
You lost me at the can of soup. Those cans of soup gross me out. I’ve found a recipe for a homemade version of that and maybe I’ll do that instead. Love the beans though! 🙂
Could this meal cook on the crock pot or freeze?
We haven’t tried them in the crock pot. They freeze great.
I know this is an old one, but I’ve been looking for freezer meals before baby comes 🙂
Do you cook it all then freeze, or freeze before the oven? Also, to cook/warm after freezing, should it be thawed first?
I would prepare the dish as directed but do not bake. Cover well and freeze. Thaw and then bake.
Can this be prepared a day ahead and kept in the refrigerator until ready to bake?
Yes, you can totally make this the day before and then stick in the oven when ready to bake.
Can you freeze this?
Hi Janelle. These enchiladas will freeze well in a freezer container.
Really delicious and can’t wait to poke around your site as it seemingly has 40 things I want to make 🙂 I really think half the can of enchilada sauce would be the way to go.. and I’ll do that again next time. Other than that, really delicious.
Super delicious! I used corn tortillas and lessened the amount of enchilada sauce (because the one I got was spicier than anticipated!) and they turned out so good. Will definitely be making again!!
Do you recommend freezing this before you cook it or after?
The good news is that you can freeze enchiladas before or after they’ve been cooked. If you’re freezing them before, simply prepare them as you would and wrap the entire tray in cling film or tin foil before placing it in the freezer. You can then cook your enchiladas from frozen.
My husband and I have made this many times and it always turns out great. The last few times we substituted the canned chilis with an oven roasted poblano pepper, used all black beans and substituted the cream of soup with fiesta cheese soup. It’s one of my husband’s favorite dishes!
So glad that you and your husband like the enchiladas. They are so easy to make and delicious!!
This recipe changed recently? Do you have the old one by chance?
The only other recipe we have is from quite a long time ago – the one we could dig up was this:
1 Tablespoon olive oil
1 yellow onion (diced)
1 green bell pepper (diced)
1 (15 ounce) can black beans (drained and rinsed)
1 (15 ounce) can Great Northern beans (drained and rinsed)
1 (15 ounce) can refried beans
1 cup sour cream
1/4 cup fresh cilantro (chopped)
1 (4 ounce) can green chilies (drained)
1 teaspoon cumin
1/2 teaspoon chili powder
2 cups shredded Mexican cheese blend (divided)
Salt and pepper, to taste
10 GF flour tortillas
1 (28 ounce) can GF enchilada sauce
1 bunch cilantro- optional garnish
Instructions
Preheat oven to 350 degrees F.
Spray a 9 x 13 inch baking pan with nonstick cooking spray.
In a large skillet, warm oil over medium heat. Add onions and pepper and saute until tender.
In a large mixing bowl, combine onion and pepper mixture, all beans, sour cream, cilantro, green chilies, 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.
What is 1-CAB of enchilada sauce in the ingredient list!?
Great catch! That should say 1 CAN of enchilada sauce