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Three Bean Enchilada Casserole

Yields1 ServingPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Three Bean Enchilada Casserole – black beans, pinto beans, and kidney beans layered with corn tortillas, enchilada sauce, and cheese. An easy meatless meal the whole family will love!

 1 small white onion, finely diced
 1 green bell pepper, finely diced
 1 15 ounce can black beans, drained and rinsed
 1 15 ounce can pinto beans, drained and rinsed
 1 15 ounce can kidney beans, drained and rinsed
 1 4 ounce can diced green chiles
 1 ¾ cups red enchilada sauce
 9 corn tortillas, cut into 6 triangles
 2 cups cheddar cheese, shredded
 shredded lettuce, diced tomatoes, black olives, optional, for serving

Preheat oven to 350F. Spray a 2 quart casserole dish with oil.


In a mixing bowl, stir together onion, bell peppers, beans, and diced green chiles until well combined.


Spoon ⅓ cup of the enchilada sauce on the bottom of the dish and spread to all the corners. Spread 3 of the corn tortillas over top; followed by ⅓ of the bean mixture.


Drizzle ⅓ of the remaining enchilada sauce over the beans and sprinkle with ⅔ cup cheese. Repeat layers, leaving off the final cheese layer.


Bake, covered, for 35 minutes. Sprinkle with the remaining cheese Bake 10 minutes, or until cheese is melted.


Top with shredded lettuce, diced tomatoes, and olives, if desired.

Nutrition Facts

Amount Per Serving
Calories 411
% Daily Value *
Total Fat 11g17%

Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 28mg10%
Sodium 1113mg47%
Total Carbohydrate 57g19%

Dietary Fiber 12g48%
Sugars 6g
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.