Creamy Three Bean Enchiladas Recipe (2024)

Whether you are vegetarian or a meat eater, you are going to love these Three Bean Enchiladas. They are very filling and taste amazing. You may not even realize that there is no meat. You need these Three Bean Enchiladas in your life.

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!

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!

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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

Serves: 10 people

Creamy Three Bean Enchiladas Recipe

4.50 from 2 votes

Whether you are vegetarian or a meat eater, you are going to love these Three Bean Enchiladas. They are very filling and taste amazing.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

PrintPin

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

Enchilada Topping Ideas:

• Sliced Olives
• Vegetables(tomatoes, red onion, bell peppers, avocado, corn, etc.)
• Sauces and Dips.

Nutrition

Calories: 236 kcal · Carbohydrates: 18 g · Protein: 8 g · Fat: 14 g · Saturated Fat: 7 g · Cholesterol: 33 mg · Sodium: 385 mg · Potassium: 143 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 395 IU · Vitamin C: 11 mg · Calcium: 211 mg · Iron: 1 mg

Recipe Details

Course: Main Course

Cuisine: Mexican

See Also

Air Fryer 101 and Recipes to TryHow to make Beef Tostadas Recipe: a Comfort FoodParmesan Polenta and Spicy Sausage Sauce RecipeAmerican Goulash Recipe

Recipe adapted from The Gracious Wife

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