top of page
< Back

Bean Enchiladas

Good for dietary types:

Vegetarian, Vegan

Download the print version here

Prep Time:

10 minutes

Cook Time:

30 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

336.4mg

Calories:

612 kcal

Protein

29.2g

Potassium:

613.3mg

Fibre:

11g

Carbohydrates:

86.1g

Fat:

17.5g

Saturated Fats:

7g

Polyunsaturated Fats:

0.9g

Monounsaturated Fats:

4.5g

Sugar:

7.6g

Vitamin A:

283.6%

Vitamin C:

56.3%

Calcium:

25.9%

Iron:

12.8%

About the Recipe

Savour the rich, earthy flavours of these Bean Enchiladas. The creamy bean filling, seasoned with traditional spices, is perfectly complemented by flavourful enchilada sauce and a melted cheese topping. A delightful vegetarian dish.

To make it vegan, remove the cheese or swap it for vegan cheese.

Serve with a green salad, sour cream and guacamole.

Also check out the chicken enchiladas recipe for a white meat variation to suit the whole family.

Ingredients

ENCHILADAS

  • 1 tbsp of olive oil

  • 1 large onion sliced

  • 2 cloves garlic grated

  • 1 red pepper

  • 1 green pepper

  • Salt and pepper

  • 2 large fresh tomatoes

  • 160g of spinach

  • 2 x400g tins of mixed beans - drained and rinsed

  • 100g cooked brown rice


SAUCE

  • 1 x 400g tin of chopped tomatoes 

  • Salt and pepper

  • 1 tsp of cumin

  • 1 tsp of paprika

  • 1 tsp of chill

  • 1 tsp of chipotle paste


FINISH WITH

  • 4 wholemeal wraps

  • 100g of grated cheddar

  • Small bunch of chopped coriander

Preparation

Steps


  1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. 

  2. Heat the olive oil in a pan and then add the onions, cooking for 5 minutes until soft, add the garlic and peppers, and season. 

  3. Cook for a futher 8 minutes until all the vegetables are soft, then add the fresh tomatoes and spinach. Cook for another 5 minutes - the sauce should be fairly dry. 

  4. Add the mixed beans and the cooked rice. Stir until all incorporated.

  5. Spoon into the tortillas, dividing equally.

  6. Wrap the tortillas folding at the ends first and nestle next to each other in a glass square dish.

  7. To make the sauce, blend the tinned tomatoes together with the chipotle, garlic salt and pepper - add more chilli if you like it hot - then pour over the rolled tortillas and then sprinkle over the cheese.

  8. Bake in the oven for 15 minutes until the cheese is bubbling. 

  9. Sprinkle with coriander.

bottom of page