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

Scale

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