Bean enchiladas

Bean enchiladas

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(127 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

  • Healthy
  • Vegetarian

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 tomatoes



    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, questions and tips

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7th Nov, 2018
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.
24th Feb, 2018
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!
15th Feb, 2017
I've made this a couple of times, and definitely better to use creme fraiche instead of yoghurt!
27th Jan, 2017
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.
8th Jan, 2017
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.
26th Jul, 2016
I love enchiladas so was looking forward to this recipe but unfortunately it was all a bit bland!
5th Apr, 2016
Delicious and easy!
jmalanga1981's picture
11th Feb, 2016
Lovely, simple recipe which can be modified to suit what vegetables you have lying around. As with other comments, I tend to add 1tsp ground cumin, 1tsp smoked paprika, 2-3 tsp of mild chilli powder and chopped chilli dependent on who's eating it. I always add some sugar and tomato puree to help give depth of flavour. Last time I made this I added some boiled rice and turned it into savoury rice dish which can be served by itself or as a side to meat/fish.
2nd Sep, 2015
Added courgette and peppers and a fresh chilli. Husband never usually eats veggie and he ate it all up. Very easy and tasty. Will be a firm favourite
4th Mar, 2015
Quite enjoyed this! I added coriander as I had some that needed using up. Got in a bit of a mess rolling up the tortillas. I think next time I will use normal sized ones rather than small ones. Will slightly increase the amount of yoghurt/cheese mixture as well so that it covers the whole dish.


17th Aug, 2016
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
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
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!
11th Mar, 2015
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.
14th Oct, 2014
Add capsicum
28th Aug, 2013
gorgeous if you add chipotle paste!
PigeonWard's picture
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.