Bean enchiladas

Bean enchiladas

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(82 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

This substantial veggie supper is quick to prepare and packed with goodness

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
430
protein
23g
carbs
60g
fat
13g
saturates
4g
fibre
15g
sugar
17g
salt
1.36g

Ingredients

  • 1 tsp olive oil
  • 2 onions, chopped
  • 280g carrots, grated
  • 2-3 tsp chilli powder (mild or hot, according to your taste)
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
  • 6 small wholemeal tortillas
  • 200g low-fat natural yogurt
  • 50g extra-mature cheddar cheese (or veg alternative), finely grated

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Method

  1. Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
  2. Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
  3. Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Recipe from Good Food magazine, February 2011

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Comments

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happychef1980's picture
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Love, love, love these. Really tasty, filling and quick to eat. The whole family thoroughly enjoyed them and didn't realise that they were meat free.

maffoo's picture

Supper? Isn't that a piece of toast before bed?

foodella's picture
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This was really easy to make and super tasty. A decent amount of salt needs to be used to make sure that the beans taste good, and I added extra cheese on top as the cheese topping did not cover the whole dish.

Soraya001's picture

lovely recipe, really tasty and simple

von's picture
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Really tasty, followed recipe except; added 3 teaspoons of hot chilli powder, 1 teaspoon of cumin and a tablespoon of Henderson's Relish, was really delicious. Will make again and will try to add another tin of mixed beans to make it go further and for a bit more texture.

katiew1977's picture

I absolutely love this recipe!!! It is one of my favorite foods. I want to try making it myself one day!
From Grace - aged 10.

richie5674's picture

Made this last night, was quite dissappointed, it was quite tasteless, unlike most of the other vege recipes on here...i think i'll avoid the 'healthy' tagged items in future!

i05wahan's picture
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This was really tasty. I had to add about 3 tsp of cumin, a good splash of worcestershire sauce and wine and a large clove of garlic to add some flavour but the basics are there.
Due to a lack of time I made the bean mixture the day before and just kept it in the fridge over night. It worked really well and meant it was easy to 'construct' the next day.
I didn't have yoghurt so used sour cream instead; very nice.

abbatia's picture

I love this recipe, it's so easy to make and tastes amazing! I'm making it for the third time tomorrow for guests. I don't use yoghurt as it's not to my taste but put extra cheese on. I also add tomato puree and crumble a veg stock cube in to thicken the sauce.

Bertie Botulism's picture

Spice up the beans by adding cumin, cayenne pepper, and coriander. Together with some fresh garlic and fresh chilli.

And add a touch of tomato puree and a little sugar to give the sauce more bite.

milly_nightingale's picture
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I made this last night and it was really tasty. Everyone loved it! As suggested, I added soy sauce and some spices. I'd say seasoning is a must and can just be be done to taste :)

Definitely recommend this and will be making it again very soon!

herbs_chocolate's picture
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I liked this recipe and, following a few changes, it has become a firm favourite in our house. I removed the chilli, added a chopped aubergine and grated courgette, and just used grated cheese on the occasion we didn't have natural yogurt in the house. Not really an enchilada but a big hit with my meat-loving husband!

rsweeney16's picture
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It was an ok recipe. It tasted good, the only change I made was adding a little soy sauce and some flour (to help thicken it)

The sauce doesn't fully resemble an enchilada sauce but it was nice enough.

An important thing to note is that this is serves 4 but makes 6 enchiladas. If you eat two as a serving, there are roughly 552 calories with 24g of fat which quite a bit more than the recipe leads you to believe.

danijeff's picture
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My 1 and 3yr olds love this, fab family dinner. Serve with salad

iloveprunejam's picture
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The yoghurt sauce is nice but the breans need more spices, they're bland, not very flavourful at all.. I will make the sauce again but will be using a different recipe for the filling.

mrst17's picture
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Very yummy. Doubled up everything for guests and used large wraps. One each with some salad was more than enough for all the hungry lads!

amytowse18's picture
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DELICIOUS and very easy to make. I would have these again :-)

grewal's picture
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Made this for my fussy veggie mother and myself who is a massive fan of meat and we both absolutely loved it. Was quick to make, low fat and filling. A deffo hit in our household and will be making again

natakenia's picture
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I also added some cumin and garlic. It was super tasty!

rgthompson's picture
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this is easy and really tasty - my boyfriend doesn't like yoghurt so just went with the chilli and lots of extra cheese on top. the grated carrots are nice too and give it a good texture, i add them to my normal veggie bean chilli now too to give some extra bite!

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