Bean enchiladas

Bean enchiladas

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(142 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 30 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

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.
Print

Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 280g carrots, grated
    Carrot

    Carrot

    ka-rot

    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 tomatoes
    Tomato

    Tomato

    toe-mart-oh

    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
    Tortilla

    Tortilla

    tor-tee-ya

    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
    Cheddar

    Cheddar

    Ched-ah

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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
starmutley
17th May, 2019
5.05
One of our favourites and easily adaptable. Sometimes add grated courgette, peppers or grated sweet potato. Never put chilli in but do use at least one can of mixed beans in spicy sauce instead and use 1 and a half cans of chopped toms . With extra filling I can get at least 10 normal sized wraps. I only put filling in wraps and mix a little with half a can of chopped toms for bottom of dish. I just spread the yoghurt over topped with cheese. Today I mixed in a small pack of chorizo!
nikkicg
19th Apr, 2019
5.05
Delicious recipe but on reading the comments I added cumin seeds some ground coriander and some ground paprika. I also missed out the yoghurt and popped in a stock pot veg stock cube as well. It was delicious and will def cook this one again.
benzathine
16th Apr, 2019
4.05
I used regular sized tortillas, so had to to spread the filling thin to stretch out and that was despite increasing the amounts. Used kidney beans in chilli sauce as well as mixed pulses. I gave the onions and carrots a long and low cook, covered on a low heat. Not a difficult recipe open to any addition such as peppers and onions.
Jim Bailey's picture
Jim Bailey
13th Jan, 2019
5.05
To make this recipe really quick and easy I used the canned mixed beans in mild chilli sauce you can get from the supermarket. I just soften up some onion and garlic, added to the beans with some oregano and cooked that off for a bit. I used 3 x normal sized wholemeal tortillas (3 good portions) which could be generously covered with the bean sauce. Once the yogurt cheese mix was poured over the top I popped it all in the oven at about 170 fan for 15 minutes or so which gives lovely even cooking and browning results. A great recipe though, tasty filling and healthy. Win win !!
clo_cook
7th Nov, 2018
4.05
Love veggie enchiladas- but I added some mushrooms, green pepper and veggie mince (I used Quorn) along with smoked paprika, cumin and coriander as others have suggested. Serving with guacamole and fresh coriander chopped up on top is good too. Only warning is if you leave it under grill too long easy for the yogurt to curdle, I prefer adding a dollop on top when serving.
izzbubz
24th Feb, 2018
4.05
Love this recipe, it's on regular rotation. Although I can see how it could be bland without spices added, so I use it as a base recipe, and always add cumin, paprika, smoked paprika and ground coriander!
pocketlucy
15th Feb, 2017
I've made this a couple of times, and definitely better to use creme fraiche instead of yoghurt!
vaivut
27th Jan, 2017
4.05
I made this last night for the first time, but having read other people's comments I have added ground cumin, smoked paprika and some brown sugar to give it extra flavour. While smoked paprika and sugar worked well, the ground cumin really didn't seem to go well with the dish. Also, watch out if you're adding hot chilli powder - I am usually a fan of spicy food, but a teaspoon of hot chilli powder was too much.
fairystoryteller
8th Jan, 2017
3.05
Hmmmm. I thought this was boring even after spicing it up a bit with smoked paprika and a chopped red pepper and and adding extra cheese to the topping. Other family members thought it was really good though so I am giving it 3 stars. I might make it again but if I do, I will think of other ways to add flavour.
Katiecollins11
26th Jul, 2016
2.05
I love enchiladas so was looking forward to this recipe but unfortunately it was all a bit bland!

Pages

sbillings
17th Aug, 2016
5.05
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
goodfoodteam
26th Aug, 2016
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!
ninakupenda's picture
ninakupenda
19th Feb, 2016
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
11th Mar, 2015
1.05
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
14th Oct, 2014
Add capsicum
jenadore
28th Aug, 2013
gorgeous if you add chipotle paste!
PigeonWard's picture
PigeonWard
6th Aug, 2013
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. http://kinectmethod.co.uk/recipes/egg-chiladas/
Want to receive regular food and recipe web notifications from us?