4 Bean Enchiladas

Enchiladas are always popular here!  Really, any Mexican food is….my kids don’t care how it’s presented: Huevos Rancheros, tacos, fajitas, enchiladas, pulled chicken nachos….they love it all!  

This recipe is really easy and never disappoints, and is a great meatless meal if you’re looking to add more plant-based options to your weekly meal plan!


4 hours (if soaking beans)

30 minutes if using canned

Bake time

25 minutes


8 servings


  • 1/4 Cup each – black beans, kidney beans, great northern beans (or any white bean of choice) and pinto beans, soaked, rinsed and cooked OR use 2 cups of tinned, mixed beans.
  • 1 Cup finely chopped veggies of choice – mushrooms, peppers and zucchini all work here!
  • 1 medium red onion, diced
  • 2 Tbsp avocado oil
  • 1 796 ml tin of crushed tomatoes or 3 cups chopped fresh tomatoes, divided
  • 1 Tbsp Poco Picante Salsa mix
  • 2 Tbsp fajita seasoning 
  • 10 10 cm corn or flour tortillas, warmed slightly so they don’t crack when you fill them
  • 1 Cup shredded cheese
  • For the Sauce:
  • 1.5 Cups of the crushed tomatoes
  • 2 Tbsp Nacho Cheese sauce mix




  1. For the sauce: either simmer the crushed tomatoes and seasoning in a saucepan for 20 minutes on the stove or cook in multipurpose steamer in the microwave for 10 minutes.
  2. If using dry beans, be sure to soak them for at least 1 hour up to 4 before cooking.  Rinse soak water – do not use soak water for cooking!
  3. Add rinsed beans and 2 C of fresh water to multipurpose steamer, cover and cook 22 minutes on high in the microwave.  Or add soaked beans + 4 cups fresh water to a large pot and cook 50 minutes until tender.  
  4. Heat avocado oil in a large pan.
  5. Saute onion until translucent.
  6. Add chopped veggies, remaining tomatoes and seasonings.
  7. Simmer 10 minutes until sauce starts to bubble.
  8. Stir in cooked or tinned beans until warmed through.
  9. Stir 1/4 cup of shredded cheese through the bean and vegetable mixture.  Remove from heat.
  10. Spread 1/4 cup of prepared sauce on bottom of a 9X13 pan.
  11. Evenly fill tortillas with bean mixture.  Be sure to roll and lay seam-side down in the pan with the sauce. Pack them in fairly tightly to fit all 10 in the pan.
  12. Spread remaining sauce over top.  Cover and cook in a 400 oven for 20 minutes.
  13. Remove cover, spread remaining cheese over top and bake another 5 minutes until cheese has melted.
  14. Serve with sour cream or plain Greek yogurt, fresh guacamole and salsa and maybe a little Sangria! 


1 Cup total of dried beans will soak and cook up to 2.5 Cups cooked beans.  If using tinned, choose smaller tins, rinse and you can freeze what you don’t use to use the next time!

I prefer not to use foil in my cooking and cover my baking dish using the silicone bake & roll.  Less waste, so easy to clean and less concern for what might be leaching into your food!

You don’t have to use red onion, I just love the slightly sweet flavour the red onion offers and it contains anthrocyanins – a flavonoid in red, purple and blue plants that give it their great colour, but also have antioxidant effects!  Why not add a little anit-inflamatory boost to your cooking when you can!

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