Bean enchiladas in dish with cheese

Vegetarian enchiladas

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(176 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

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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Happy Lavender's picture
Happy Lavender
8th Jul, 2020
Great recipe - I left out the yoghurt and just had grated cheese on top, and substituted the 2 tins of pulses for 2 tins of 'kidney beans in chilli sauce' from the co-op, and only used one tin of chopped tomatoes. Served with a green salad.
AmandaAy's picture
8th Mar, 2020
Absolutely delicious recipe. I made this Saturday night and served it with spicy rice, corn on the cob and salad for a lovely Mexican feel. I will definitely be making this again soon
12th Jan, 2020
Fab recipe. Really easy to make and tasted lovely. I doubled up as was serving a crowd, and made it in two big pans alongside each other. Couldn’t get tinned lentils so used just mixed beans in sauce, after reading another’s comment. One pan had 2x tins of beans in spicy sauce, the other tomato (both Heinz 5 Beans, but I think supermarkets do their own versions, too). To the ‘spicy’ pan I added 3 teaspoons of chilli powder. I left this out of the other, but added 1tsp garlic granules and lots of Worcestershire sauce. I used large wraps and added a carton of roughly chopped mushrooms to each pan. Both assembled dishes were lovely and suited the audience they were made for. The adventurous children among us also enjoyed the mild version. I’d recommend making this for a filling, easy dish that is a bit different. With the additions, as well as sides of rice, peas, sweetcorn and garlic bread, my doubled-up version served ten hungry adults.
15th Jul, 2019
This was a tasty simple lunch. I substituted a can of kidney beans in chilli sauce and 1/2 tsp chilli powder and followed the rest of the recipe.
17th May, 2019
One of our favourites and easily adaptable. Sometimes add grated courgette, peppers or grated sweet potato. Never put chilli in but do use at least one can of mixed beans in spicy sauce instead and use 1 and a half cans of chopped toms . With extra filling I can get at least 10 normal sized wraps. I only put filling in wraps and mix a little with half a can of chopped toms for bottom of dish. I just spread the yoghurt over topped with cheese. Today I mixed in a small pack of chorizo!
19th Apr, 2019
Delicious recipe but on reading the comments I added cumin seeds some ground coriander and some ground paprika. I also missed out the yoghurt and popped in a stock pot veg stock cube as well. It was delicious and will def cook this one again.
16th Apr, 2019
I used regular sized tortillas, so had to to spread the filling thin to stretch out and that was despite increasing the amounts. Used kidney beans in chilli sauce as well as mixed pulses. I gave the onions and carrots a long and low cook, covered on a low heat. Not a difficult recipe open to any addition such as peppers and onions.
Jim Bailey's picture
Jim Bailey
13th Jan, 2019
To make this recipe really quick and easy I used the canned mixed beans in mild chilli sauce you can get from the supermarket. I just soften up some onion and garlic, added to the beans with some oregano and cooked that off for a bit. I used 3 x normal sized wholemeal tortillas (3 good portions) which could be generously covered with the bean sauce. Once the yogurt cheese mix was poured over the top I popped it all in the oven at about 170 fan for 15 minutes or so which gives lovely even cooking and browning results. A great recipe though, tasty filling and healthy. Win win !!
7th Nov, 2018
Love veggie enchiladas- but I added some mushrooms, green pepper and veggie mince (I used Quorn) along with smoked paprika, cumin and coriander as others have suggested. Serving with guacamole and fresh coriander chopped up on top is good too. Only warning is if you leave it under grill too long easy for the yogurt to curdle, I prefer adding a dollop on top when serving.
24th Feb, 2018
Love this recipe, it's on regular rotation. Although I can see how it could be bland without spices added, so I use it as a base recipe, and always add cumin, paprika, smoked paprika and ground coriander!


17th Aug, 2016
Nice if you enhance it. I added Cajun spice as no enchilada should not have this! I would have liked some indication as to whether it could be frozen.
goodfoodteam's picture
26th Aug, 2016
Thanks for your comment. All our recipes that freeze well have a blue star symbol underneath the social media icons at the top of the recipe. For best results we do not recommend freezing this recipe. Hope that helps!
ninakupenda's picture
19th Feb, 2016
Added a chopped red chilli, tomato paste and seasoning to the bean chilli, and added some vegetable bouillon to the yoghurt to get more flavour. Yum!
11th Mar, 2015
I'm not sure what chilli powder the original recipe calls for, but I used 2 tsp and it rendered the dish inedible. The dogs turned their noses up, and now I'm debating whether it's safe to give to the chickens.
14th Oct, 2014
Add capsicum
28th Aug, 2013
gorgeous if you add chipotle paste!
PigeonWard's picture
6th Aug, 2013
I love Enchiladas but try to follow a wheat and grain free diet where possible. I feel much better for it! I've created a take on Enchiladas using egg whites instead of the tortillas which I've called Egg-Chiladas. I know it sounds odd but even my fussy friends think they taste great. Hears a link to the recipe if you want to see for yourself.
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