Bean enchiladas

Bean enchiladas

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(163 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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30th May, 2013
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.
22nd May, 2013
My 1 and 3yr olds love this, fab family dinner. Serve with salad
7th May, 2013
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.
7th May, 2013
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!
10th Apr, 2013
DELICIOUS and very easy to make. I would have these again :-)
1st Apr, 2013
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
29th Mar, 2013
I also added some cumin and garlic. It was super tasty!
10th Mar, 2013
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!
26th Jan, 2013
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.
8th Jan, 2013
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.


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