Beany Enchiladas

why make this recipe

Quick beany enchiladas are perfect for a busy day when you want something tasty without spending hours in the kitchen. They are easy to make, packed with protein from the beans, and full of vibrant flavors. Plus, you can customize them with your favorite toppings. These enchiladas are perfect for a family meal or a quick dinner with friends.

how to make Quick beany enchiladas

Ingredients

• 1 tbsp sunflower oil, plus extra for greasing
• 100g/3½oz frozen chopped onion (or 1 medium onion, peeled and roughly chopped)
• 100g/3½oz mixed frozen peppers (or 1 yellow pepper, de-seeded and sliced)
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin red kidney beans in chilli sauce
• 1 tbsp freshly squeezed lime or lemon juice
• 3 heaped tbsp chopped fresh coriander, plus extra to garnish
• 4 x 40g/1½oz ready-made flour tortillas
• 75g/2½oz mature cheddar, coarsely grated
• Salt and freshly ground black pepper

Directions

1. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and peppers. Fry for 3–4 minutes, until softened and starting to turn golden-brown.
2. Stir in the chopped tomatoes and kidney beans. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes, until the sauce is thick and glossy.
3. Remove the pan from the heat. Stir in the lime juice (or lemon juice) and coriander. Season to taste with salt and freshly ground black pepper.
4. Preheat the oven to 200°C/180°C Fan/Gas 6.
5. Brush the insides of a shallow ovenproof dish with a little oil. Place one tortilla in the dish and spoon a quarter of the bean mixture into the center. Roll up the tortilla and push it to one side of the dish. Repeat this process with the remaining tortillas and bean mixture, lining them up against each other.
6. Sprinkle the rolled enchiladas with the grated cheese. Bake in the oven for 20 minutes or until the cheese is melted and golden-brown.
7. Just before serving, garnish the enchiladas with fresh coriander.
8. Divide the enchiladas equally among the serving plates and serve with a mixed green salad.

how to serve Quick beany enchiladas

Serve the enchiladas warm on a plate. You can add toppings like sour cream, avocado slices, or more fresh coriander. A side of mixed green salad goes well with the enchiladas.

how to store Quick beany enchiladas

Store any leftovers in an airtight container in the fridge. They can last for 2-3 days. To reheat, place them in the oven until heated through, or microwave them for a quick meal.

tips to make Quick beany enchiladas

• Use fresh vegetables instead of frozen if you prefer.
• Feel free to add other beans or ingredients like corn or mushrooms for extra flavor.
• You can use different types of cheese for a unique taste.

variation

Try using whole wheat tortillas for a healthier option. You can also add cooked chicken or beef to the bean mixture for additional protein.

FAQs

1. Can I make these enchiladas ahead of time?
Yes, you can prepare the bean mixture and fill the tortillas ahead of time. Store them in the fridge and bake them when you’re ready to serve.

2. Are these enchiladas vegetarian?
Yes, Quick beany enchiladas are vegetarian as they mainly consist of beans, vegetables, and cheese.

3. Can I freeze Quick beany enchiladas?
Yes, you can freeze the assembled but unbaked enchiladas. Make sure to cover them well. Bake directly from the freezer, adding a bit more time to the cooking.

Enjoy making and sharing these Quick beany enchiladas with family and friends!

Quick Beany Enchiladas

Quick beany enchiladas are a delicious and easy dish, packed with protein from beans and customizable toppings, perfect for family meals or a quick dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

For the filling

• 1 tbsp sunflower oil, plus extra for greasing
• 100 g frozen chopped onion (or 1 medium onion, peeled and roughly chopped)
• 100 g mixed frozen peppers (or 1 yellow pepper, de-seeded and sliced)
• 1 tin chopped tomatoes (400g)
• 1 tin red kidney beans in chilli sauce (400g)
• 1 tbsp freshly squeezed lime or lemon juice
• 3 tbsp chopped fresh coriander, plus extra to garnish
• 4 pieces ready-made flour tortillas (40g each)
• 75 g mature cheddar, coarsely grated
• Salt and freshly ground black pepper to taste

Method

 

Preparation

1. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and peppers. Fry for 3–4 minutes, until softened and starting to turn golden-brown.
2. Stir in the chopped tomatoes and kidney beans. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes, until the sauce is thick and glossy.
3. Remove the pan from the heat. Stir in the lime juice (or lemon juice) and coriander. Season to taste with salt and freshly ground black pepper.

Baking

1. Preheat the oven to 200°C/180°C Fan/Gas 6.
2. Brush the insides of a shallow ovenproof dish with a little oil. Place one tortilla in the dish and spoon a quarter of the bean mixture into the center. Roll up the tortilla and push it to one side of the dish. Repeat this process with the remaining tortillas and bean mixture, lining them up against each other.
3. Sprinkle the rolled enchiladas with the grated cheese. Bake in the oven for 20 minutes or until the cheese is melted and golden-brown.
4. Just before serving, garnish the enchiladas with fresh coriander.

Notes

You can add toppings like sour cream, avocado slices, or more fresh coriander. A mixed green salad is a great side dish. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the oven or microwave.