Veggie enchiladas

This is one of our most popular recipes. You only need one unless you're big, male or HANGRY cos they are so filling; having two is like having three Shredded Wheat. If you happen to be interested in amino acids one of these has the full set. I nearly forgot to say, they are also very delicious.
Serves: 2-4 • Prep: 10 mins • Cook: 15-20 mins • Easy 
  • 1-2 tablespoons of extra virgin olive oil
  • 1 onion chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp fajita spice mix
  • 2 tbsp tomato puree
  • 410g tin of baked beans
  • 400g tin of kidney beans (drained and rinsed)
  • 300g tin of sweetcorn (drained)
  • 4 flour tortillas
  • 1 large avocado (peeled, stoned and sliced)
  • 100g mature cheddar cheese
  • 150ml water
Pre-heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).

Cook the onion in the oil until softened. Stir in the garlic, fajita seasoning and tomato purée and cook for another minute.

Add the baked beans, kidney beans, sweetcorn and water. Bring to the boil and cook for a few minutes to heat through.

Stir in the avocado and divide most of the bean mixture among the tortillas, keeping a couple of spoonfuls back. Add the cheese, again keeping some back.

Roll up the tortillas and place in a baking dish. Spoon over the remaining bean mixture and scatter with the rest of the cheese.

Place in the oven and bake for 15 minutes until the cheese is golden.
Nutrition info
Kidney beans are a valuable source of protein and fibre you should aim to have at least 18g of fibre each day. They also contain iron, which helps transport oxygen around the body, and they count towards your five-a-day.

Make every day this delicious, get a weekly eatnaturally plan!

Sally Pinnegar
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