Veggie enchiladas

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Prep time:

Cook time:

Serves: 4

By MamaG



  • 1 onion

  • 1 tbsp tomato puree

  • 1 cheddar

  • 2 tins chopped tomato

  • 8 tortilla wraps

  • 1 clove garlic

  • 2 tins kidney beans (or black eyed beans)

  • 1 tbsp chilli powder


  1. Firstly grease an (about 20cm x 35cm) ovenproof dish. Set oven for Gas 6.
  2. Finely chop the onion and fry for 5 minutes with the garlic.
  3. Rinse the beans, then add to the pan and cook for one minute.
  4. Add the tinned tomatoes, tomato puree, chilli powder and seasoning, bring to the boil then simmer for 20 mins until it thickens.
  5. Lay out the tortillas, divide the mixture between them and top with grated cheese. Roll up the tortillas and put them join down into the oven dish. When you've put them all in, top with grated cheese, put them in the oven and bake for 15 minutes. Serve with salad and a dollop of sour cream.

Handy Hint

If you only eat half, this keeps in the fridge for a day or so. Re-heat in oven but cover with foil to stop them burning. I made mine in advance, then did the oven heating bit later.

Additional Information

  • Make Ahead

  • Kids can help

  • mexican

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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  • MamaG 25/08/09 11:10

    Overall rating should be 10 not O!