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Three Bean Enchiladas Recipe

Whether you are vegetarian or a meat eater, you are going to love these Three Bean Enchiladas. Because they have no meat, you can throw them together in just a matter of minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: 3 bean enchiladas, bean enchiladas, easy enchiladas
Servings: 8
Calories: 411kcal


  • 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
  • cup chopped onions optional
  • 1 cab enchilada sauce (I like the green lately)
  • cups shredded Monterey Jack cheese or cheddar cheese


  • Preheat oven to 350 Degrees
  • Combine beans, soup, onions and chilies.
  • Spoon about 1/4 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 degree 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 are: Sour cream, tomatoes, spinach, avocado, olives and green peppers.


Calories: 411kcal | Carbohydrates: 55g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 599mg | Potassium: 668mg | Fiber: 12g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 7mg | Calcium: 262mg | Iron: 6mg