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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (94)

janbomyers's picture

Really enjoyed this.

emtree's picture

I have just made this recipe, and I made some changes, which I felt made the dish better. I put three tins of pulses in, instead of two and put cheese on top instead of yoghurt. The dish was delicious and we didn't miss the meat at all. I will definitely consider making this recipe again.

edrage's picture

These were ok but I think plain tortillas would work better. I would also reccomend using the sauce only inside the wraps to avoid it going as soggy.

bimcat05's picture

Very yummy in the end, but a bit bland without a few additions. Added garlic to the onions, zucchini in with the carrot, and also added a veggie stock cube, cumin and tomato paste along the way. Left the cheese out, and served with sour cream and guacamole - tasty!

ambertuesday's picture

Really enjoyed this, was so quick to make after work. I somehow forgot to buy any carrots so used what was in the fridge, chopped courgettes, leeks and baby corn. Also put in half chilli powder and half smoked paprika. Gave it a nice taste. I warmed the tortillas in the microwave before filling as I was worried about them not being warmed through enough. Also added a lot more cheese which I felt made it even better! Served with a green salad and a nice glass of chilled white wine....Yum

emmalh's picture

Really enjoyed these even my meat loving husband said they were very tasty. I may try it with rice instead of the tortillas as a veggie chilli. A winner and I will be making them again soon

Frantic Flapjack's picture

Easy to make, tasty and colourful. Turned out really well. Served with fried chicken for the meat eaters.

mandinga's picture

Not bad, but they'd give non-vegetarians a bad idea of vegetarian food. I anticipated a lack of flavour looking at the ingredients list so I added a couple of heaped teaspoons each of ground cumin and coriander, plus some salsa in with the filling. Don't think I'd make again, though.

scottfranks's picture

Loved these, very tasty.
Even better if reheated & eaten the following day.
Will definately make these again.

mnbvcxz's picture

Nothing like any enchiladas I've ever had. They should have lots of cheese or meat and sauce. This just tasted like tomatoey beans wrapped in a tortilla, which I should have expected from the recipe but still I hoped. Its like some other recipe wrapped in a tortilla claiming to be an enchilada.

doubledeckergal's picture

Dead easy to make, I'll be making sure I have beans in cupboard, as it'll be a great store cupboard standby. Really tasty, I added a bit of ready mixed Mexican spices as well, and used Greek yoghurt as this is what I had.

kimblyarna's picture

This was yummy and so, so easy to make! I thought I'd hate the lack of meat but I really didn't. We had it with Mexican rice and garlic bread. Definitely bookmarking this one!

francesbray's picture

This was really yummy. Didnt miss the meat at all.

rachaelsmith84's picture

A tasty dish that's very easy to make. Will definitely be making this when we have vegetarians over for food. I only put 2 tsp of hot chilli powder in, next time think i'll do 3 as was quite mild. Worth a try.


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (5)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…