Bean Enchiladas with Spicy Tomato and Lentil Filling Recipe

Introduction

These bean enchiladas are a delicious and wholesome meal, perfect for a cozy dinner. Packed with vegetables, pulses, and a flavorful chili sauce, they’re easy to prepare and great for feeding a crowd or meal prepping.

Ingredients

• 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 (we used mixed beans and lentils)
• 6 small wholemeal tortillas
• 200g low-fat natural yogurt
• 50g extra-mature cheddar cheese (or veg alternative), finely grated

Instructions

1. Step 1: Heat the olive oil in a large frying pan over medium heat. Add the chopped onions and grated carrots and cook for 5-8 minutes until soft. Add a splash of water if the mixture starts to stick to the pan.
2. Step 2: Sprinkle in the chilli powder and cook for an additional minute to release the flavors. Pour in the chopped tomatoes and drained pulses, then bring the mixture to a boil.
3. Step 3: Reduce the heat and let the sauce simmer gently for 5-10 minutes, stirring occasionally, until it thickens. Remove from the heat and season well with salt and pepper.
4. Step 4: Preheat your grill to high. Spread a spoonful of the bean chilli sauce over the bottom of a large ovenproof dish.
5. Step 5: Lay each tortilla flat on a board. Spoon a few tablespoons of the chilli mixture onto each tortilla, fold over the ends, and roll up tightly to seal. Arrange the rolled enchiladas seam-side down in the dish.
6. Step 6: Spoon the remaining chilli sauce over the top of the enchiladas evenly.
7. Step 7: In a small bowl, mix the low-fat natural yogurt with the grated cheddar cheese and a pinch of seasoning. Spoon this mixture over the enchiladas.
8. Step 8: Place the dish under the hot grill for a few minutes until the top is golden and bubbling. Serve immediately with a fresh green salad.

Tips & Variations

• For extra flavor, add some garlic when cooking the onions and carrots.
• Use your favorite pulse combinations, such as black beans or chickpeas, for different textures.
• Add a handful of chopped fresh coriander or parsley on top before serving for a fresh touch.
• Swap low-fat yogurt for sour cream or crème fraîche for a richer topping.
• For a vegan version, use dairy-free cheese and yogurt alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The enchiladas can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and store the dish covered in the fridge for up to 24 hours before grilling. This makes it a convenient option for meal prepping.

What can I serve with bean enchiladas?

They pair wonderfully with a fresh green salad, guacamole, or a side of rice to round out the meal.

Bean Enchiladas with Spicy Tomato and Lentil Filling Recipe

---

★★★★★

4.4 from 133 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Delicious and hearty bean enchiladas made with mixed beans, lentils, and a spicy tomato chili sauce, all wrapped in wholemeal tortillas, topped with a creamy yogurt and cheddar cheese mixture, then grilled to golden perfection. A nutritious and satisfying vegetarian meal that’s easy to prepare and perfect for a family dinner.

---

Ingredients

Scale 1x2x3x

For the 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)

For the Enchiladas

• 6 small wholemeal tortillas

For the Topping

• 200g low-fat natural yogurt
• 50g extra-mature cheddar cheese (or vegetarian alternative), finely grated

---

Instructions

1. Prepare the Filling: Heat the olive oil in a large frying pan over medium heat. Add the chopped onions and grated carrots and cook for 5-8 minutes until softened, adding a splash of water if the mixture starts to stick to the pan. Stir in the chilli powder and cook for another minute to release the flavors.
2. Simmer the Sauce: Pour in the chopped tomatoes and drained pulses (beans and lentils). Bring the mixture to a boil, then reduce the heat and simmer for 5-10 minutes, stirring occasionally, until the sauce thickens. Remove from heat and season well with salt and pepper to taste.
3. Assemble the Enchiladas: Preheat the grill to a high temperature. Spread a spoonful of the bean chili mixture over the base of a large ovenproof dish. On a clean surface, lay out each tortilla, spoon a few tablespoons of the chili filling onto the center of each, fold the ends over, and roll it up to seal. Place each rolled tortilla seam-side down into the ovenproof dish.
4. Add the Topping: Spoon the remaining chili mixture evenly over the rolled tortillas in the dish.
5. Prepare Yogurt and Cheese Topping: In a small bowl, mix together the low-fat natural yogurt, grated cheddar cheese, and some seasoning such as salt and pepper. Spread this mixture evenly over the enchiladas.
6. Grill and Serve: Place the dish under the preheated grill for a few minutes until the topping is golden and bubbling. Remove carefully from the grill and serve immediately, ideally accompanied by a fresh green salad for a complete meal.

Notes

• Use mild or hot chilli powder depending on your preference for spice.
• If you prefer a vegan option, substitute the low-fat yogurt with plant-based yogurt and use vegan cheese alternatives.
• Adding a splash of water while cooking the vegetables prevents sticking and ensures even cooking.
• The dish can be prepared in advance and grilled just before serving for convenience.
• For extra flavor, add a pinch of cumin or smoked paprika to the filling.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican-inspired

Keywords: bean enchiladas, vegetarian enchiladas, wholemeal tortillas, healthy Mexican recipes, easy enchiladas, baked enchiladas with cheese, chili bean filling