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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sharalou
26th Jan, 2013
5.05
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.
annahighfield
8th Jan, 2013
5.05
I used this recipe for my GCSE Food Tech final piece and it was excellent. We had to make it three times and improve it each time, so the second time I replaced the wraps with my own thin chilli pancakes, which were brilliant as they were more moist and soft than the wraps, and lighter. The third time I layered the dish, with 6 layers of pancakes and sauce in between, which was also very nice as all the flavours merged better than rolled pancakes.
katherinedb6
30th Dec, 2012
3.05
Nice alternative to Quorn chilli but really bland. We added 2 tsp cumin 2tsp cayenne pepper, 1tsp ground coriander, fresh garlic, fresh chilli. Or use a sachet of pre mixed spices
katherinedb6
30th Dec, 2012
3.05
This is a good recipe, but a bit bland. We add extra fresh chilli and 2tsp cumin and 2tsp cayenne pepper 1tsp ground coriander. Or add a sachet of fajita mix!
elisaponsele
29th Nov, 2012
5.05
Fantastic recipe! Best way to describe it is: for very hungry vegetarians. Pretty easy to make, adaptable and always flavoursome and filling. I have also tried just adding cheese at the end but found that mixing it with yoghurt (or creme fraiche) means you use less cheese and the overall dish isn't as salty. Good go to meal when you don't want meat but also want something comforting.
mmm535
27th Nov, 2012
This is an absolute winner, I have made this several times as it is so easy to make and so tasty. I often add left over vege mince from chilli or bolognaise to it. I use a tin of green lentils and a tin of spicy mixed beans.
cottlefish
14th Oct, 2012
3.05
This was a pretty solid recipe - I would definitely make it again. I think it's important not to overcomplicate what is essentially comfort food - in the end, you could make this with most bean chili recipes. I was surprised that I quite liked the natural yogurt which to my mind seemed to be a poor man's sour cream. It was actually a pretty good replacement!
profilea2
11th Oct, 2012
4.05
next time I will probably add mushrooms and some different textured beans such as chick peas for a bit of variety in texture.
profilea2
11th Oct, 2012
4.05
quick and very cheap. Wrapping the tortillas with the soupy hot filling makes it a bit of a pain if you want something quick when you get home from work so don't overfill. You could even layer filling and tortillas, Lasagna style. Only gave it 4/5 because its just a little too worthy with the w/meal tortillas and beans.
antiochus
7th Oct, 2012
4.05
I made these for a lunch. I made the mixture the night before, added cumin and coriander as suggested and didn't spoon the leftover mixture over the enchiladas- I sprinkled them with grated chese. Everyone enjoyed them. I will definitely make these again.

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