Bean enchiladas

Bean enchiladas

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(102 ratings)

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 (94)

vrog's picture

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

manamana's picture

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

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!

czephir's picture

Very yummy but I did add cumin, ground and fresh coriander to increase the flavour otherwise it is a bit bland. My family really enjoyed it with the additions.

lisa-marie84's picture


marcie88's picture

Great recipe. I use 1 can of chickpeas and a can of Mexican mixed bean salad.

lorriehearts's picture

Good basic recipe but I pre-empted the blandness that I'm pretty sure would come from using no spices. I added cayenne pepper, cumin, fresh coriander and lime juice, as well as sugar to bring out the flavour of the tomatoes. Tasty but fairly sure it wouldn't have been otherwise!

mrskiedis's picture

Quick and easy recipe which is really filling and is easy to adapt. I'm not a huge fan of tomatoes so I blitzed them with a hand blender and stirred in extra yoghurt to the mixture before putting in the wraps. As a previous contibutor said leftovers are great warmed up the next day and they even got the seal of approval from my carnivore partner.

jadeheathfield's picture

This was really enjoyable. I didn't have any yoghurt, so just used cheddar for the topping and served it with a bit of salad. Really impressed with this recipe!

kerriejoanne's picture

Not sure about this, the chilli mix was nice but needed reducing for alot longer than is stated-would of been very watery otherwise. I added tomato puree aswell which I think it needed.

Think the chilli mix would of been nicer with rice rather than a tortilla.

maryechappell's picture

Easy & tasty dish perfect for veggies and enjoyed by meat eaters too, will be making again

kelly91288's picture

This was very easy and delicious. I cooked some minced meat and added it to the sauce when it was done as my husband is a meat lover. He loved this meal and asked me to make it again another day. So will for sure make this again.

pettle's picture

Made this tonight for the family with the following modifications: Only used 1 tin beans (kidney), 1 tin tomatoes, same amount of veg with 1/2 yellow pepper and a few mushrooms added. Added cumin, mixed herbs, splash balsamic vinegar. veg stock cube , a squirt of tomato puree, and tsp sugar to sauce.
Made in individual bowls and baked instead of using grill (20 mins gas 6) and added cubes of chicken to vegi food hating husband's portion and extra chilli to mine and husband's.
Kids loved - on their top 10 list of 'make agains', husband loved with the chicken. I loved mine!

lonestarsky's picture

Loved these, they were really tasty and so easy to make. The only modification I made was to add button mushrooms. Definitely a recipe that will become a firm favourite in this house!

d41d0y's picture

This was delicious! Didn't add the yoghurt at the end, just used plain cheese instead. Served with home made guacamole and some rice.

janaskar's picture

oops forgot I did add some Cumin to it as I love Cumin and Chilli together!

janaskar's picture

Although unsure whether the kids will eat this as their first every vegetarian meal, it seemed a good alternative to the normal chicken enchiladas they have. Everyone LOVED it! Its easy, not expensive and very filling...chicken out, beans in!

diamond_sky's picture

Very nice meal, quick and easy to make.

isaaclare's picture

Loved the yoghurt cheese topping, added cumin and and garlic and also chopped mushrooms. Everyone including the kids enjoyed. Looking forward to using fresh lasagne with the same mix and some cheese sauce...yum


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