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

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

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.
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.
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.
Add the Topping: Spoon the remaining chili mixture evenly over the rolled tortillas in the dish.
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.
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