Bean enchiladas

Bean enchiladas

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(107 ratings)

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

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal430
  • fat13g
  • saturates4g
  • carbs60g
  • sugars17g
  • fibre15g
  • protein23g
  • salt1.36g
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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 tomato
    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.

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Comments, questions and tips

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happychef1980's picture
happychef1980
22nd Jul, 2014
5.05
Love, love, love these. Really tasty, filling and quick to eat. The whole family thoroughly enjoyed them and didn't realise that they were meat free.
maffoo
7th Jul, 2014
Supper? Isn't that a piece of toast before bed?
foodella
17th Jun, 2014
5.05
This was really easy to make and super tasty. A decent amount of salt needs to be used to make sure that the beans taste good, and I added extra cheese on top as the cheese topping did not cover the whole dish.
Soraya001
14th Mar, 2014
lovely recipe, really tasty and simple
von
21st Jan, 2014
5.05
Really tasty, followed recipe except; added 3 teaspoons of hot chilli powder, 1 teaspoon of cumin and a tablespoon of Henderson's Relish, was really delicious. Will make again and will try to add another tin of mixed beans to make it go further and for a bit more texture.
katiew1977
22nd Nov, 2013
I absolutely love this recipe!!! It is one of my favorite foods. I want to try making it myself one day! From Grace - aged 10.
richie967
19th Nov, 2013
Made this last night, was quite dissappointed, it was quite tasteless, unlike most of the other vege recipes on here...i think i'll avoid the 'healthy' tagged items in future!
i05wahan
14th Nov, 2013
4.05
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.
abbatia
12th Oct, 2013
I love this recipe, it's so easy to make and tastes amazing! I'm making it for the third time tomorrow for guests. I don't use yoghurt as it's not to my taste but put extra cheese on. I also add tomato puree and crumble a veg stock cube in to thicken the sauce.
Bertie Botulism's picture
Bertie Botulism
4th Sep, 2013
Spice up the beans by adding cumin, cayenne pepper, and coriander. Together with some fresh garlic and fresh chilli. And add a touch of tomato puree and a little sugar to give the sauce more bite.

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