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 Dec, 2012
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
30th Dec, 2012
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!
29th Nov, 2012
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.
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.
14th Oct, 2012
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!
11th Oct, 2012
next time I will probably add mushrooms and some different textured beans such as chick peas for a bit of variety in texture.
11th Oct, 2012
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.
7th Oct, 2012
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.
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.


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