Go Back

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
Cook Time 30 minutes
Total Time 40 minutes
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.