Bean Enchiladas with Spicy Tomato and Lentil Filling Recipe
Introduction
These bean enchiladas offer a delicious and hearty meal that’s perfect for a cozy dinner. Packed with flavorful vegetables, beans, and a cheesy yogurt topping, they’re satisfying and easy to prepare.
Ingredients
- 1 tsp olive oil
- 2 onions, chopped
- 280g carrots, grated
- 2-3 tsp chilli powder (mild or hot, according to your taste)
- 2 x 400g cans chopped tomatoes
- 2 x 400g cans pulses in water, drained (mixed beans and lentils recommended)
- 6 small wholemeal tortillas
- 200g low-fat natural yogurt
- 50g extra-mature cheddar cheese (or vegetarian alternative), finely grated
Instructions
- Step 1: Heat the olive oil in a large frying pan over medium heat. Add the chopped onions and grated carrots and cook for 5-8 minutes until soft, adding a splash of water if the mixture starts to stick.
- Step 2: Sprinkle in the chilli powder and cook for 1 minute to release the flavors. Then add the chopped tomatoes and drained pulses. Bring to a boil, reduce heat, and simmer for 5-10 minutes, stirring occasionally, until the sauce thickens. Remove from heat and season to taste.
- Step 3: Preheat the grill to high. Spread a spoonful of the bean chili mixture over the bottom of a large ovenproof dish.
- Step 4: Place each tortilla on a board, spoon a few tablespoons of the chili mixture into the center, fold the ends over, and roll up tightly. Arrange the rolled tortillas seam-side down in the ovenproof dish. Spoon the remaining chili mixture evenly over the top.
- Step 5: In a small bowl, mix together the low-fat natural yogurt with the grated cheddar cheese and a pinch of seasoning. Spread this mixture over the enchiladas.
- Step 6: Place the dish under the hot grill for a few minutes until the yogurt mixture is golden and bubbling. Serve the enchiladas hot, accompanied by a fresh green salad if you like.
Tips & Variations
- For extra depth of flavor, add a teaspoon of smoked paprika or cumin along with the chilli powder.
- Swap the wholemeal tortillas for corn tortillas if you prefer a gluten-free option.
- Try adding chopped bell peppers or sweetcorn to the filling for added texture and taste.
- Use a plant-based cheese and yogurt to make this dish completely vegan.
Storage
Store any leftover enchiladas in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in the oven at 180°C (350°F) until heated through. Avoid microwaving to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, the bean and vegetable filling can be prepared a day in advance and refrigerated. This makes assembling the enchiladas quicker when you’re ready to cook.
What can I serve with these enchiladas?
These enchiladas pair well with a simple green salad, guacamole, or a side of steamed rice for a complete meal.
Print
Bean Enchiladas with Spicy Tomato and Lentil Filling Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These bean enchiladas are a flavorful and healthy vegetarian meal featuring a spicy bean and vegetable filling wrapped in wholemeal tortillas, topped with a creamy yogurt and cheddar cheese mix, and finished under the grill to create a golden, bubbling crust. Perfect for a comforting dinner packed with fiber and protein.
Ingredients
Filling
- 1 tsp olive oil
- 2 onions, chopped
- 280g carrots, grated
- 2–3 tsp chilli powder (mild or hot, according to your taste)
- 2 x 400g cans chopped tomatoes
- 2 x 400g cans pulses in water, drained (mixed beans and lentils recommended)
Assembly
- 6 small wholemeal tortillas
Topping
- 200g low-fat natural yogurt
- 50g extra-mature cheddar cheese (or vegetarian alternative), finely grated
Instructions
- Prepare the filling: Heat 1 tsp olive oil in a large frying pan over medium heat. Add the chopped onions and grated carrots, cooking for 5-8 minutes until they soften. Add a splash of water if the mixture begins to stick to the pan.
- Add spices and simmer: Sprinkle 2-3 tsp chilli powder over the softened vegetables and cook for an additional 1 minute to release the flavors.
- Cook the pulses and tomatoes: Pour in 2 cans of chopped tomatoes and 2 drained cans of mixed pulses (beans and lentils). Bring the mixture to a boil, then reduce heat to a simmer and cook for 5-10 minutes until thickened, stirring occasionally. Season well with salt and pepper to taste and remove from heat.
- Preheat grill and assemble enchiladas: Turn your grill to high heat. Spread a spoonful of the bean chilli mixture in a large ovenproof dish. Take each wholemeal tortilla, spoon a few tablespoons of the chili mixture in the center, fold over the ends, and roll to seal. Arrange the filled tortillas seam side down in the dish.
- Add remaining filling and topping: Spoon the remaining bean chilli mixture evenly over the rolled tortillas. In a bowl, mix the low-fat natural yogurt together with the grated cheddar cheese and season lightly. Spread this mixture evenly over the enchiladas.
- Grill until golden: Place the dish under the hot grill for a few minutes until the top is golden and bubbling. Watch carefully to prevent burning. Serve hot, ideally accompanied by a fresh green salad.
Notes
- You can adjust the level of chili powder to suit your spice preference.
- Using wholemeal tortillas adds fiber and nutrients compared to white tortillas.
- For a vegan version, substitute the yogurt and cheese for plant-based alternatives.
- The filling can be made ahead and refrigerated for up to 2 days before assembling.
- If you do not have a grill, you may bake the enchiladas in a preheated oven at 200°C (400°F) for about 15 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Keywords: bean enchiladas, vegetarian enchiladas, healthy Mexican food, wholemeal tortillas, chili bean recipe, baked enchiladas, grilled enchiladas
