Bean enchiladas
If you want to add more Mexican recipes to your repertoire, Bean enchiladas might be a recipe you should try. One serving contains 293 calories, 11g of protein, and 10g of fat. For $1.04 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from BBC Good Food has 967 fans. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up low fat natural yogurt, olive oil, extra sharp cheddar cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 96%, this dish is great. Similar recipes include Beef & Bean Enchiladas, Vegetarian Bean Enchiladas, and Cheesy Bean Enchiladas.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
280g carrots, grated
2-3 tsp chilli powder (mild or hot, according to your taste)
50g extra-mature cheddar cheese (or veg alternative), finely grated
200g low-fat natural yogurt
1 tsp olive oil
2 onions, chopped
2 x 400g cans chopped tomatoes
6 small wholemeal tortillas
2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
Equipment:
frying pan
grill
Cooking instruction summary:
Heat the oil in a large frying pan. Cookthe onions and carrots for 5-8 mins untilsoft – add a splash of water if they startto stick. Sprinkle in the chilli powderand cook for 1 min more. Pour in thetomatoes and pulses and bring to theboil. Turn down the heat and simmer for5-10 mins, stirring occasionally, untilthickened. Remove from the heat andseason well.Heat grill to high. Spread a spoonfulof the bean chilli over a large ovenproofdish. Lay each tortilla onto a board, fillwith a few tbsp of chilli mixture, fold overthe ends and roll up to seal. Place theminto the ovenproof dish. Spoon theremaining chilli on top.Mix the yogurt and grated cheesetogether with some seasoning, andspoon over the enchiladas. Grill for a fewmins until the top is golden and bubbling.Serve with a green salad.
Step by step:
1. Heat the oil in a large frying pan. Cookthe onions and carrots for 5-8 mins untilsoft – add a splash of water if they startto stick. Sprinkle in the chilli powderand cook for 1 min more.
2. Pour in thetomatoes and pulses and bring to theboil. Turn down the heat and simmer for5-10 mins, stirring occasionally, untilthickened.
3. Remove from the heat andseason well.
4. Heat grill to high.
5. Spread a spoonfulof the bean chilli over a large ovenproofdish. Lay each tortilla onto a board, fillwith a few tbsp of chilli mixture, fold overthe ends and roll up to seal.
6. Place theminto the ovenproof dish. Spoon theremaining chilli on top.
7. Mix the yogurt and grated cheesetogether with some seasoning, andspoon over the enchiladas. Grill for a fewmins until the top is golden and bubbling.
8. Serve with a green salad.
Nutrition Information:
covered percent of daily need
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Chicken and Bean Enchiladas Recipe
