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 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.

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Comments, questions and tips

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milly_nightingale
26th Aug, 2013
5.05
I made this last night and it was really tasty. Everyone loved it! As suggested, I added soy sauce and some spices. I'd say seasoning is a must and can just be be done to taste :) Definitely recommend this and will be making it again very soon!
herbs_chocolate
10th Aug, 2013
4.05
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!
rsweeney16
30th May, 2013
3.05
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.
danijeff
22nd May, 2013
5.05
My 1 and 3yr olds love this, fab family dinner. Serve with salad
iloveprunejam
7th May, 2013
2.05
The yoghurt sauce is nice but the breans need more spices, they're bland, not very flavourful at all.. I will make the sauce again but will be using a different recipe for the filling.
mrst17
7th May, 2013
5.05
Very yummy. Doubled up everything for guests and used large wraps. One each with some salad was more than enough for all the hungry lads!
amytowse18
10th Apr, 2013
4.05
DELICIOUS and very easy to make. I would have these again :-)
HGosal
1st Apr, 2013
5.05
Made this for my fussy veggie mother and myself who is a massive fan of meat and we both absolutely loved it. Was quick to make, low fat and filling. A deffo hit in our household and will be making again
natakenia
29th Mar, 2013
5.05
I also added some cumin and garlic. It was super tasty!
rgthompson
10th Mar, 2013
5.05
this is easy and really tasty - my boyfriend doesn't like yoghurt so just went with the chilli and lots of extra cheese on top. the grated carrots are nice too and give it a good texture, i add them to my normal veggie bean chilli now too to give some extra bite!

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