Bean enchiladas

Bean enchiladas

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(91 ratings)

By

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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
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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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chick342's picture
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Loved this, really tasty. Didn't bother with the carrots though.

wallislord's picture
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I did quite a bit of adding to this recipe, and was very happy with the results. I used less onion and instead added some courgette to the ingredients ( I just happened to have some in the fridge). I also added sweet corn, for color and taste. I substituted sour cream for the yogurt as I am a traditionalist (yogurt has no place in an enchilada). FInally I ended up adding a lot more chili pepper to the mix as I was not satisfied with the flavor. I also added some cumin, as that is always tasty when I make chili. My husband and I were both very happy with the results!

annaberty's picture
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Very tasty and filling. I added some chopped chorizo for the meat loving husband and it went down a treat!

khaylan's picture
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Simple, but really tasty

jonny999king's picture
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Really tasty and filling, i would put more chilli in next time, which will no doubt be soon.

carmha's picture
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Delicious, quick to make, and very filling. I used corn tortillas, and equal quantities of hot chilli powder and ground cumin (1 tsp of each). A mixture of one can of lentils and one of mixed beans gave a really good consistency, almost meaty.

jessbiscoe's picture
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SO tasty - added garlic, grated courgette and a tiny sprinkle of sugar. The yogurt is a nice touch!

gardenergirl's picture
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Filling and delicious!

emmagraceyates's picture
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Tried this recipe tonight and it was fantastic! Made the chili with sweetcorn, kidney and cannelini beans which made a very light but filling base. Served with garlic bread and salad and was a great meal, definately will make again!

danniblaire's picture

I'm making these for the second time today, as friends begged me to make them again! I've added black beans,, mushrooms, red and yellow pepper, chilli flakes, fresh chilli and fresh lime juice to give them a bit more strength and flavour. They're delicious!

jasminebro's picture
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This was much better than I expected - however was not piping hot which is OK with me, but for people who like it piping hot, I'd put in the oven instead of grilling.
I used corn tortillas which I think have a softer texture.

pixieloveheart's picture
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This is a good midweek veggie meal but does need tweaking. I add paprika, cumin, a stoock cube and tomato puree. Also, double the amount of cheese and bake in the oven for 20 mins at 200 degrees. I agree it could be bland if you followed the recipe to the letter.

annahughes90's picture

deeeeeee-lish.

lorryhawk's picture
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yummy. added 1 garlic clove chopped and 1 tsp cumin. found 1 tsp of chilli too spicy for our 4 yr old, but lovely for the adults. will definitely make again.

lady_wayfarer's picture
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Made this dish this evening as had friends over for dinner - massive success all round! So quick and simple to make, not to mention cheap, filling and tasty. The mixed beans provide great texture - even my sceptical meat eating friends said they didn't miss not having meat. They've all requested copies of the recipe!

kila_jay's picture
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This is so good, I've made it for several dinner parties and it always goes down well - even my partner who usually complains about meals without meat complimented it

vrog's picture
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Brilliant recipe. Store cupboard ingredients, cheap, easy and very very tasty. Made cheese sauce as had forgotten to buy yoghurt.

manamana's picture
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Really delicious and very easy to halve the recipe and keep the leftovers. Also great for a skint student as it's a pretty cheap recipe and mostly uses store-cupboard ingredients.

emmahaller's picture
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I added extra chilli to these to spice them up a bit, i think next time i might not add both tins of tomatoes though...

aldazita's picture

I nor my family are vegetarians, but I wanted to try these. We are trying to cut down on meat to be more healthy. I followed the recipe exactly apart from one thing. I added a teaspoon of cumin powder. These were delicious and even my meat loving son gobbled them up! Thanks for a great recipe!

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