Four Bean Enchiladas
Bursting with bold flavors and hearty textures, these Four Bean Enchiladas are a vegetarian delight that's perfect for weeknight dinners or lively gatherings. Featuring a protein-packed medley of black beans, pinto beans, kidney beans, and cannellini beans, this dish is seasoned with aromatic spices like chili powder, cumin, and paprika for a robust, zesty kick. Wrapped in soft flour tortillas, smothered in rich enchilada sauce, and topped with a melty duo of cheddar and Monterey Jack cheeses, these enchiladas bake to golden perfection. Serve them with a garnish of fresh cilantro and a dollop of sour cream for a comforting meal everyone will love. Quick to prepare, oven-baked, and filled with wholesome ingredients, this recipe is a must-try for fans of meat-free Mexican cuisine!
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Recipe Information
Ingredients
- 1 cup (cooked or canned, rinsed and drained) black beans
- 1 cup (cooked or canned, rinsed and drained) pinto beans
- 1 cup (cooked or canned, rinsed and drained) kidney beans
- 1 cup (cooked or canned, rinsed and drained) cannellini beans
- 1 medium (finely chopped) onion
- 3 (minced) garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 14-ounce can diced tomatoes
- 1 4-ounce can (chopped) green chilies
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 (6- to 8-inch size) flour tortillas
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 cup (for serving, optional) sour cream
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
Add the black beans, pinto beans, kidney beans, and cannellini beans to the skillet. Stir in the diced tomatoes and green chilies. Cook for 5 minutes to combine flavors.
Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish.
Take one tortilla and spoon approximately 1/3 cup of the bean filling down the center. Sprinkle a small amount of the cheese mixture over the filling, then roll the tortilla tightly.
Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and bean mixture.
Once all enchiladas are assembled, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining cheddar and Monterey Jack cheeses over the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro. Serve warm with sour cream on the side, if desired.
Nutrition Facts
Calories |
3677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 11755 mg | 511% | |
| Total Carbohydrate | 399.2 g | 145% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 54.5 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3077 mg | 237% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 4452 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
