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4 Bean Enchiladas

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!

Recipe card by ElizabethKnicelyEditorial by recipesvibrant · Updated October 15, 2026
CheeseBlack BeansBeansVeganSpicyWeeknight
4 Bean Enchiladas

Total time

55 min

Servings

4

Calories

1432.8

Category

One Dish Meal

These 4 Bean Enchiladas are a protein-packed, one-dish meal that brings satisfying texture to your weeknight dinner rotation. Perfectly suited for busy families craving a hearty, cheesy plant-based feast, this recipe balances the earthiness of four distinct bean varieties with a zesty kick of green chiles.

Ingredients

Makes 4 servings

  • 8 flour tortillas
  • 1 red kidney beans
  • 1 garbanzo beans
  • 1 black beans
  • 1 great northern beans
  • 1 diced green chilis
  • 1/3 onion
  • 1 monterey jack cheese
  • 1 1/2 cheddar cheese

Method

  1. 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.

  2. Top with whatever you would like. My favorites are: sour cream, tomatoes, spinach, avocado, olives and green peppers. : ).

Cook's notes

  • Drain and thoroughly rinse all four bean varieties before mixing to prevent excess liquid from making your tortillas soggy during the bake.
  • Warm your flour tortillas in the microwave for 20 seconds before filling to ensure they roll tightly without cracking.
  • To achieve an even melt, shred your Monterey Jack and cheddar cheese blocks by hand rather than using pre-shredded bags, which contain anti-caking agents.
  • For a crispier texture, remove the foil during the final 10-minute cheese-melting phase to allow the top of the tortillas to brown slightly.

Easy swaps

  • Instead of flour tortillas, use corn tortillasUse corn for a more authentic, gluten-free flavor profile, but warm them longer to prevent splitting.
  • Instead of Monterey Jack, use vegan pepper jackSwap for a plant-based pepper jack to add an extra layer of heat that complements the green chilis.
  • Instead of red kidney beans, use pinto beansPinto beans offer a creamier consistency that holds the filling together better than kidney beans.
  • Instead of diced green chilis, use fresh jalapeñosIf you prefer a higher heat level, finely mince fresh jalapeños instead of canned chilis.

Frequently asked

Why use four different types of beans?

Combining black, garbanzo, kidney, and great northern beans creates a diverse texture profile, ranging from creamy to firm, ensuring every bite is interesting.

Can I prepare these ahead of time?

Yes, assemble the enchiladas and store them in the baking dish covered in the fridge up to 24 hours before baking, though you may need an extra 5 minutes in the oven.

How do I prevent the tortillas from getting mushy?

Ensure the tortillas are rolled tightly and arranged seam-side down, and avoid over-saturating them with too much enchilada sauce.

Are these enchiladas spicy?

The recipe features diced green chilis which provide a mild, tangy heat, but you can increase the spice level by adding cayenne pepper or hot sauce to the bean mixture.

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