White Bean Enchiladas Recipes

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BEEF & BEAN ENCHILADAS



Beef & Bean Enchiladas image

These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes - Auburn, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 pound ground beef
2 cans (16 ounces each) refried beans
1-1/2 teaspoons dried minced onion
1 to 2 teaspoons chili powder
1/2 teaspoon salt
10 flour tortillas (8 inches), warmed
1/4 cup chopped onion
1-1/2 cups shredded cheddar cheese, divided
1 can (10 ounces) enchilada sauce, warmed
1 can (2-1/2 ounces) sliced ripe olives, drained

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.

Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 993mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein.

WHITE BEAN ENCHILADAS



White Bean Enchiladas image

white beans! yay! this is really just for the filling... I didn't include tortillas in the ingredient list.

Provided by katemonster8

Categories     Beans

Time 50m

Yield 4-6 enchiladas, 3-6 serving(s)

Number Of Ingredients 10

1 (15 ounce) can white beans
3 whole green chilies
1 red bell pepper, diced
1 green onion, sliced
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 (7 ounce) can green enchilada sauce
1 cup shredded cheddar cheese
salt
pepper

Steps:

  • put half of the beans, half of the bell pepper, two chilis, and the green onion in a blender or food processor and blend until semi-smooth.
  • dice remaining green chili and in a medium sized bowl, combine the bean puree with the remaining beans, pepper, and green chili.
  • season bean mixture with desired spice amounts.
  • spoon mixture into tortillas. if using large tortillas, you can make 4 enchiladas, if using 6 inch tortillas, you can make 6. roll each one up and place seam side down in baking dish.
  • pour enchilada sauce over tortillas and sprinkle on cheese. bake at 350 degrees for 30 minutes or until bubbly.

Nutrition Facts : Calories 230.3, Fat 2, SaturatedFat 0.3, Sodium 182.7, Carbohydrate 42.8, Fiber 9.2, Sugar 4.5, Protein 12.7

WHITE BEAN ENCHILADAS



White Bean Enchiladas image

This is from Cooking Light. It was submitted by someone called Lisa Springs - credit where it is due and all of that! I'm always looking for ways to include pulses in my cooking and this does just that, with the benefit of reducing the cheese that makes enchiladas so caloric. Try it!

Provided by Ppaperdoll

Categories     Cheese

Time 45m

Yield 6 enchiladas, 3 serving(s)

Number Of Ingredients 12

2 tablespoons fat free sour cream
1 (16 ounce) can cannellini beans, rinsed and drained
1/2 cup cheddar cheese, divided
2 tablespoons canned diced green chiles
1 tablespoon sliced green onion
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10 ounce) can enchilada sauce, divided
1/4 cup water
36 inches corn tortillas
cooking spray
extra cilantro, to garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Blend sour cream and beans in food processor fitted with metal blade until almost smooth. Stir in 1/4 cup chees, chiles, onions, chopped cilantro and cumin.
  • Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften and transfer to a plate.
  • Spread 1/4 cup bean mixture down centre of tortilla and roll up. Place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray.
  • Repeat procedure with remaining tortillas and bean mixture.
  • Add remaining sauce to pan and cook 1 minute. Spoon over enchiladas, sprinkle with 1/4 cup cheese.
  • Bake at 350 d3egrees F for 30 minutes or until bubbly. Sprinkle with extra cilantro, if desired.

CREAMY WHITE BEAN ENCHILADA SOUP



Creamy White Bean Enchilada Soup image

I love enchiladas but do not love all of the fuss that goes into cooking the filling, spooning, rolling, and then cooking again. I came up with this soup that has the flavor without all the fuss. No need for refried beans either because the beans are built into the soup. Feel free to add cooked chicken in the final step for a more hearty meal. Garnish with crushed tortilla chips, jalapeno slices, cheese, cilantro, or your favorite enchilada toppings.

Provided by Soup Loving Nicole

Categories     Bean and Pea Soups

Time 1h5m

Yield 6

Number Of Ingredients 11

3 (15.8 ounce) cans great northern beans, drained
4 cups chicken broth
1 (10 ounce) can green enchilada sauce
1 (4 ounce) can chopped green chilies
1 small onion, diced
1 (2 ounce) can sliced black olives
1 medium jalapeno pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon taco seasoning
1 (12 ounce) package frozen corn
8 ounces cream cheese

Steps:

  • Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
  • Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.

Nutrition Facts : Calories 500 calories, Carbohydrate 68.1 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 13.6 g, Protein 23.1 g, SaturatedFat 8.9 g, Sodium 1429.1 mg, Sugar 4.5 g

WHITE BEAN & CHICKEN ENCHILADA SOUP



White Bean & Chicken Enchilada Soup image

I made this soup to please my daughters' craving for creaminess, my husband's for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. -Darcy Gonzalez, Palmdale, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 boneless skinless chicken breasts (6 ounces each), cubed
1/2 medium onion, chopped
1 garlic clove, minced
2 cups frozen corn, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon ground cumin
2 seeded and chopped jalapeno peppers, divided
1 teaspoon pepper
2 green onions, chopped
Sour cream, shredded cheddar cheese and tortilla chips
Fresh cilantro leaves, optional

Steps:

  • In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

Nutrition Facts : Calories 301 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1121mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 12g fiber), Protein 25g protein.

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