Mixed Bean Enchiladas

This mixed bean enchiladas recipe offers a nice twist on the classic meat-based Mexican recipes, by making them veggie enchiladas instead. Plus it’s the most cheap, delicious, easy and filling of recipes.

Black bean enchiladas are popular, but I like the variation in texture and taste that using mixed beans provides. Feel free to use any drained, canned beans that you like, though. Kidney bean enchiladas would also work well. For me, these cheese and bean enchiladas are the best ever vegetarian enchiladas.

Grilling rather than baking speeds up the food preparation – making a healthy and delicious family meal that’s made in no time. The Worcester sauce adds another dimension of flavour, and I love the way it complements the cheesy topping.

These Mexican bean enchiladas serve 4

Mixed bean enchiladas ingredients

• Olive oil, for frying
• Red onion, 1, chopped
• Pepper, 1, chopped (any colour)
• Chopped tomatoes, 1 tin or carton
• Mixed beans (in water), 1 tin, drained
• Tomato puree, 1 tbsp
• Chilli powder, 1/2 tsp
• Cumin, 1 tsp
• Oregano, 1 tsp
• Paprika, 1 tsp
• Worcester sauce, 1 tbsp
• Tortilla wraps, 8
• Creme fraiche, 200g
• Cheddar cheese, 150g, grated

Equipment

• Sharp knife
• Chopping board
• Wooden spatula
• Medium saucepan
• Lasagne dish

How to make mixed bean enchiladas

• Heat a dash of olive oil and add the onion and pepper, stir frying for a few minutes until they start to brown.
• Add the tomatoes, beans and tomato puree, stir, then the herbs, spices and Worcester sauce and stir again. Simmer, stirring now and then, for at least 10 minutes, or until nicely thickened.
• Set the grill to High. Lay out a tortilla, fill with about 1/10 of the sauce, roll up and place into the dish. Repeat until all 8 tortillas are filled – creating a rolled enchilada from each – and about 1/5 of the sauce remains.
• Spoon the remaining sauce on top, then mix the creme fraiche with about half of the cheese, and spoon this over the top. Sprinkle on the rest of the cheese and season.
• Cook under the grill for about 3-5 minutes, or until the top is golden and bubbling.

Serve these vegetarian enchiladas as they are, or with salad, sweetcorn or guacamole on the side.

Related recipes:

• Lentil chilli
• Refried bean nachos
• Jackfruit chilli
• Chorizo & rice traybake
• Turkey chilli

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