Bean enchiladas

Bean enchiladas

  • 1
  • 2
  • 3
  • 4
  • 5
(151 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

  • 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.

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.
Katiecollins11
26th Jul, 2016
2.05
I love enchiladas so was looking forward to this recipe but unfortunately it was all a bit bland!
lvd85
5th Apr, 2016
Delicious and easy!
jmalanga1981's picture
jmalanga1981
11th Feb, 2016
5.05
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.
Twinklebum99
2nd Sep, 2015
5.05
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
Girl30
4th Mar, 2015
4.05
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.
EllieJoONM
13th Feb, 2015
4.05
Excellent recipe, just made a few modifications: Used 0.5 tbsp cumin, 0.5 tbsp hot chilli powder, and 0.5 tbsp ground coriander to make the sauce more flavourful. Used 500mls passata plus 500mls beef stock for the enchilada sauce. Made the yoghurt sauce with 300ml yoghurt and 100g cheese. This made enough for eight enchiladas.
livinsane
10th Jan, 2015
5.05
Super recipe. Simple to make, really hearty and tasty. To be honest, I don't think I'll bother making meat enchiladas ever again. Everyone loved them from adults to toddler.
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?