Bean enchiladas

Prep: 10 mins Cook: 30 mins


Serves 4
This substantial veggie supper is quick to prepare and packed with goodness

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal430
  • fat13g
  • saturates4g
  • carbs60g
  • sugars17g
  • fibre15g
  • protein23g
  • salt1.36g
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  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 280g carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2-3 tsp chilli powder (mild or hot, according to your taste)
  • 2 x 400g cans chopped tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
  • 6 small wholemeal tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 200g low-fat natural yogurt
  • 50g extra-mature cheddar cheese (or veg alternative), finely grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  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.

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Comments, questions and tips

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Comments (94)

Katiecollins11's picture

I love enchiladas so was looking forward to this recipe but unfortunately it was all a bit bland!

lvd85's picture

Delicious and easy!

jmalanga1981's picture

Lovely, simple recipe which can be modified to suit what vegetables you have lying around. As with other comments, I tend to add 1tsp ground cumin, 1tsp smoked paprika, 2-3 tsp of mild chilli powder and chopped chilli dependent on who's eating it. I always add some sugar and tomato puree to help give depth of flavour.
Last time I made this I added some boiled rice and turned it into savoury rice dish which can be served by itself or as a side to meat/fish.

lurvlyloz's picture

Added courgette and peppers and a fresh chilli. Husband never usually eats veggie and he ate it all up. Very easy and tasty. Will be a firm favourite

Girl30's picture

Quite enjoyed this! I added coriander as I had some that needed using up. Got in a bit of a mess rolling up the tortillas. I think next time I will use normal sized ones rather than small ones. Will slightly increase the amount of yoghurt/cheese mixture as well so that it covers the whole dish.

EllieJoONM's picture

Excellent recipe, just made a few modifications:

Used 0.5 tbsp cumin, 0.5 tbsp hot chilli powder, and 0.5 tbsp ground coriander to make the sauce more flavourful.
Used 500mls passata plus 500mls beef stock for the enchilada sauce.
Made the yoghurt sauce with 300ml yoghurt and 100g cheese.

This made enough for eight enchiladas.

livinsane's picture

Super recipe. Simple to make, really hearty and tasty. To be honest, I don't think I'll bother making meat enchiladas ever again. Everyone loved them from adults to toddler.

happychef1980's picture

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

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

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.

richie967'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

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

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

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

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.


Questions (2)

sbillings's picture

Nice if you enhance it. I added Cajun spice as no enchilada should not have this! I would have liked some indication as to whether it could be frozen.

goodfoodteam's picture

Thanks for your comment. All our recipes that freeze well have a blue star symbol underneath the social media icons at the top of the recipe. For best results we do not recommend freezing this recipe. Hope that helps!

Tips (5)

ninakupenda's picture

Added a chopped red chilli, tomato paste and seasoning to the bean chilli, and added some vegetable bouillon to the yoghurt to get more flavour. Yum!

contadino's picture

I'm not sure what chilli powder the original recipe calls for, but I used 2 tsp and it rendered the dish inedible. The dogs turned their noses up, and now I'm debating whether it's safe to give to the chickens.

MichaeltheGreat's picture

Add capsicum

jenadore's picture

gorgeous if you add chipotle paste!

Kinect Method's picture

I love Enchiladas but try to follow a wheat and grain free diet where possible. I feel much better for it! I've created a take on Enchiladas using egg whites instead of the tortillas which I've called Egg-Chiladas. I know it sounds odd but even my fussy friends think they taste great. Hears a link to the recipe if you want to see for yourself.