Bean enchiladas

We’ve only recently become fans of beans, up until a couple of years ago we both hated them, I think it was something about the texture that freaked us out! Anyway once we’d discovered we actually liked beans we went on the hunt for more recipes and this has quickly become a staple in our house. Not only is it totally delicious but it’s really quick and incredibly cheap to make. So it’s the absolute perfect meal to have mid week, on the lead up to payday!

This recipe is for 4 people and all you’ll need is:
1 tsp olive oil
2 carrots, grated
2 onions, chopped
2-3 tsp chilli powder
2 x 400g cans chopped tomatoes
2 x 400g cans pulses – we use kidney beans and green lentils
6 small tortilla wraps
50g extra-mature cheddar cheese grated

Fry the onions and carrots for 5-8 mins until soft.
Sprinkle in the chilli powder and cook for another minute.
Add the tomatoes and pulses and bring to the boil.
Turn down the heat and simmer for 5-10 mins, stirring occasionally, until the mixture thickens.
Remove from the heat.
Spread a spoonful of the bean chilli over a large ovenproof dish.
Fill each wrap with a few tbsp of chilli mixture and roll up.
Place into the ovenproof dish.
Spoon the remaining chilli on top and sprinkle with the grated cheese.
Grill or bake for a few mins until the top is golden and bubbling.

Enjoy with some salad or just by itself, delicious!

– Fi

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One thought on “Bean enchiladas

  1. Pingback: Super-Simple Turkey Enchiladas | cook bake and eat

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