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Bean enchiladas

Bean enchiladas

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(111 ratings)

Prep: 10 mins Cook: 30 mins


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
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  • 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



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 280g carrots, grated



    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



    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



    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



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  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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stephaniepebrocq's picture
2nd Oct, 2012
So quick and easy and tastes delicious! I added some homemade salsa that was left in the fridge, the garlic and fresh chilli really gave it a kick. Will definitely make again!
1st Aug, 2012
Made this for my boyfriend, we are both meat eaters but found this delicious! Will definately make again.
17th Jul, 2012
Yummmm, I did tweak this a little after reading some of the reviews. I added a grated zucchini, mushrooms, fresh basil, garlic, red capsicum, fresh chilli and some tomato purée. I love how the tortillas go a little soggy on the bottom, but crunchy on the edges. A great meat free version and minimal cheese needed for the topping, so great for a healthy alternative.
26th Jun, 2012
I thought these were really tasty. We do a meal planner for the week and cannot afford nor want to have meat every night. This was a good week night veggie dinner. I used creme fraiche instead of yoghurt. I also added in some red pepper and mushrooms that needed used up.
11th Jun, 2012
Loved this recipe! I used 2-3 teaspoons Discovery Chipotle Paste for a richer flavour (smoky and spicy) and scaled back the (mild) chili powder to about 1 teaspoon. For those who are interested, this works out to 9 ProPoints per enchilada. Enjoy!
26th May, 2012
Made this just as the recipe says and it was delicious, served it with salad! My husband loved the yoghurt and cheese topping!
9th May, 2012
I used beans that came in chilli sauce, and dropped the chopped tomatoes. I like spicy food so I also added quite a lot of cayenne pepper and cumin. I also used low fat creme fraiche as I'm not a huge fan of yoghurt... it was delicious!
1st May, 2012
Loved this, really tasty. Didn't bother with the carrots though.
30th Apr, 2012
I did quite a bit of adding to this recipe, and was very happy with the results. I used less onion and instead added some courgette to the ingredients ( I just happened to have some in the fridge). I also added sweet corn, for color and taste. I substituted sour cream for the yogurt as I am a traditionalist (yogurt has no place in an enchilada). FInally I ended up adding a lot more chili pepper to the mix as I was not satisfied with the flavor. I also added some cumin, as that is always tasty when I make chili. My husband and I were both very happy with the results!
29th Apr, 2012
Very tasty and filling. I added some chopped chorizo for the meat loving husband and it went down a treat!


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