Fourbeanenchiladas Recipes

FOUR BEAN ENCHILADAS

Four Bean Enchiladas image

Originally from Better Homes and Gardens, but I have made changes based on our taste. A simple, uncomplicated meal my kids like.

Provided by ratherbeswimmin

Categories Beans

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

16 flour tortillas (6-inch diameter, original recipe-corn tortillas)
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained (original recipe-garbanzo beans)
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (10 1/2 ounce) can condensed cheddar cheese soup
1 (1 1/4 ounce) package taco seasoning mix (my addition)
1/4 teaspoon ground cumin (my addition)
1/4 teaspoon fresh ground black pepper (my addition)
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 1/2 cups cheddar cheese
sliced ripe olives (optional)
chopped green onion (optional)

Steps:

Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
Spoon about 1/3 cup filling onto one end of each tortilla.
Starting at the end with the filling, roll up each tortilla.
Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
If desired, sprinkle with olives and green onions.

Nutrition Facts : Calories 589.8, Fat 15.8, SaturatedFat 7.8, Cholesterol 30.8, Sodium 1588.4, Carbohydrate 85, Fiber 19, Sugar 6.2, Protein 29

4 BEAN ENCHILADAS

4 Bean Enchiladas image

My mother-in-law gave me this recipe - but I've made some of my own changes to it. So this is my edited version. It is so YUMMY and WAY EASY!

Provided by ElizabethKnicely

Categories One Dish Meal

Time 55m

Yield 8 Enchiladas, 4 serving(s)

Number Of Ingredients 10

Ingredients

8 large flour tortillas
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can great northern beans, drained
1 (10 3/4 ounce) can cream of chicken soup
diced green chilis
1/3 cup chopped onion (optional)
1 (12 ounce) can enchilada sauce (I like the green lately)
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups cheddar cheese

Steps:

FILLING: Combine beans, soup, onions and chiles in a large bowl. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas seam side down in a 9- x 13-inch baking dish. Next spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake in a 350°F oven for 25 minutes. Then take out and sprinkle with cheese. Put it back in the oven until cheese is melted, about 10 minutes.
Top with whatever you would like. My favorites are: sour cream, tomatoes, spinach, avocado, olives and green peppers. : ).

EASY BEEF ENCHILADAS

Easy Beef Enchiladas image

These beef enchiladas are so easy to make! Hope you enjoy!

Provided by Meranda

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds ground beef
¼ cup chopped onion
2 cups shredded Cheddar cheese, divided
½ cup sour cream
1 tablespoon taco seasoning
1 pinch salt and ground black pepper to taste
2 ½ cups red enchilada sauce
1 ½ teaspoons chili powder
cooking spray
1 (10 ounce) package flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (6 ounce) can sliced black olives, drained

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g

REFRIED BEAN AND CHEESE ENCHILADAS

Refried Bean and Cheese Enchiladas image

Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.

Provided by hunni662

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

cooking spray
2 (16 ounce) cans refried beans
2 cups shredded Mexican cheese blend, divided
½ cup chopped onion
12 small corn tortillas
2 (10 ounce) cans red enchilada sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g

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