Bean enchiladas

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Results 41-60

• Pixieloveheart

  24 February 2012

  Pixieloveheart rated and commented on this recipe

  

  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.

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• Jasminebro

  05 March 2012

  Jasminebro rated and commented on this recipe

  

  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.

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• Julia

  10 March 2012

  Julia rated this recipe

  

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• danniblaire

  10 March 2012

  danniblaire commented on this recipe

  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!

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• emmagraceyates

  19 March 2012

  emmagraceyates rated and commented on this recipe

  

  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!

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• gardenergirl

  23 March 2012

  gardenergirl rated and commented on this recipe

  

  Filling and delicious!

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• jessbsicoe

  05 April 2012

  jessbsicoe rated and commented on this recipe

  

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

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• Carol

  10 April 2012

  Carol rated and commented on this recipe

  

  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.

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• Jonny's hungry.

  18 April 2012

  Jonny's hungry. rated and commented on this recipe

  

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

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• Khaylan

  21 April 2012

  Khaylan rated and commented on this recipe

  

  Simple, but really tasty

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• Anna

  29 April 2012

  Anna rated and commented on this recipe

  

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

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• Wallis

  30 April 2012

  Wallis rated and commented on this recipe

  

  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!

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• Debbie

  01 May 2012

  Debbie rated and commented on this recipe

  

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

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• helski

  09 May 2012

  helski rated and commented on this recipe

  

  I used beans that came in chilli sauce, and dropped the chopped tomatoes. I like spicy food so I also added quite a lot of cayenne pepper and cumin. I also used low fat creme fraiche as I'm not a huge fan of yoghurt... it was delicious!

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• MaryamB

  10 May 2012

  MaryamB rated this recipe

  

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• Nikki in NZ

  26 May 2012

  Nikki in NZ rated and commented on this recipe

  

  Made this just as the recipe says and it was delicious, served it with salad! My husband loved the yoghurt and cheese topping!

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• anna_lk236

  11 June 2012

  anna_lk236 commented on this recipe

  Loved this recipe! I used 2-3 teaspoons Discovery Chipotle Paste for a richer flavour (smoky and spicy) and scaled back the (mild) chili powder to about 1 teaspoon. For those who are interested, this works out to 9 ProPoints per enchilada. Enjoy!

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• Spronny

  26 June 2012

  Spronny rated and commented on this recipe

  

  I thought these were really tasty. We do a meal planner for the week and cannot afford nor want to have meat every night. This was a good week night veggie dinner. I used creme fraiche instead of yoghurt. I also added in some red pepper and mushrooms that needed used up.

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• OzKaz78

  17 July 2012

  OzKaz78 rated and commented on this recipe

  

  Yummmm, I did tweak this a little after reading some of the reviews. I added a grated zucchini, mushrooms, fresh basil, garlic, red capsicum, fresh chilli and some tomato purée. I love how the tortillas go a little soggy on the bottom, but crunchy on the edges. A great meat free version and minimal cheese needed for the topping, so great for a healthy alternative.

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• Rachie P

  01 August 2012

  Rachie P commented on this recipe

  Made this for my boyfriend, we are both meat eaters but found this delicious! Will definately make again.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Super healthy

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

PER SERVING

430 kcalories, protein 23g, carbohydrate 60g, fat 13 g, saturated fat 4g, fibre 15g, sugar 17g, salt 1.36 g

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