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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

3 Bean Enchiladas Recipe

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This recipe for 3 Bean Enchiladas is from The Crazier Callahan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 ounce can black beans, drained and rinsed
1 15 ounce can white beans, drained and rinsed
1 15 ounce can refried beans
1 cup sour cream
1 onion thinly sliced
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
1 4 ounce green chiles
1 28 ounce enchilada sauce
2 cups shredded cheddar
1 teaspoon cumin
Salt & pepper to taste
8-10 flour tortillas
Directions:
Directions:
Heat olive oil in a large skillet over medium heat.
Add onions to skillet and saute until tender and translucent, about 2 minutes. Set aside.
In a large mixing bowl, add all beans, sour cream, cilantro, green chiles, cumin, cooled onions, 1 cup shredded cheese, and salt and pepper to taste. Stir to combine.
Stuff each tortilla with 1-2 tablespoons of bean filling.
Roll tortillas filled with beans and place in a 9"x13" baking dish.
Pour enchilada sauce on top of enchiladas. Sprinkle remaining cheese, and extra cilantro for garnish.
Bake in a 350 oven for about 20 minutes, until cheese is melted and 3 Bean Enchiladas are heated through.
Serve warm with Mexican rice.

 

 

 

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