Bean enchiladas
Cooking time
Prep: 10 mins Cook: 30 minsSkill level
EasyServings
Serves 4This substantial veggie supper is quick to prepare and packed with goodness
Nutrition and extra info
Additional info
- Vegetarian
- Healthy
Nutrition per serving
- kcalories
- 430
- protein
- 23g
- carbs
- 60g
- fat
- 13g
- saturates
- 4g
- fibre
- 15g
- sugar
- 17g
- salt
- 1.36g
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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Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, February 2011
Comments, questions and tips
Comments
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This was really tasty. I had to add about 3 tsp of cumin, a good splash of worcestershire sauce and wine and a large clove of garlic to add some flavour but the basics are there.
Due to a lack of time I made the bean mixture the day before and just kept it in the fridge over night. It worked really well and meant it was easy to 'construct' the next day.
I didn't have yoghurt so used sour cream instead; very nice.
I liked this recipe and, following a few changes, it has become a firm favourite in our house. I removed the chilli, added a chopped aubergine and grated courgette, and just used grated cheese on the occasion we didn't have natural yogurt in the house. Not really an enchilada but a big hit with my meat-loving husband!
It was an ok recipe. It tasted good, the only change I made was adding a little soy sauce and some flour (to help thicken it)
The sauce doesn't fully resemble an enchilada sauce but it was nice enough.
An important thing to note is that this is serves 4 but makes 6 enchiladas. If you eat two as a serving, there are roughly 552 calories with 24g of fat which quite a bit more than the recipe leads you to believe.
I really enjoyed this! I varied the recipe slightly and used large tortillas, I also added a pot of salsa on top, followed by the yoghurt then some grated mature cheddar. I used fresh chillies too. I used a combination of kidney beans and lentils in the filling. I'm a vegetarian so it's nice to find an easy recipe for midweek that isn't bland. It made a lovely change and I had lots left over to take to work for my lunch. I would definitely make this again.