Bean Enchiladas

Bean Enchiladas

Recipe from Subhani

When life gives you lemons why don’t you try making a lemon cake better still try the lemon drizzle loaf cake it’s like summer in your mouth. Also never throw away squeezed lemon, but keep them for the day by the sink. Then you can use them to remove fish, onion or garlic smells from your fingers. If you are not cooking then stick them on your elbows while you are reading a book, to soften and whiten your skin.

  • 1 table spoon olive oil
  • 2 onions, chopped
  • 280g carrots, grated
  • 2-3 tea spoon chilli flakes (mild or hot, according to your taste)
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans mixed beans in water, drained and washed
  • 6 small wholemeal tortillas
  • 200g low-fat natural yogurt
  • 50g extra-mature cheddar cheese (or veg alternative), finely grated


10 minutes


20-25 minutes



  1. Heat the oil in a large frying pan.
  2. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick.
  3. Sprinkle in the chilli flakes and cook for 1 min more.
  4. Pour in the tomatoes and pulses and bring to the boil.
  5. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened.
  6. Remove from the heat and season well.
  7. Heat grill to high.
  8. Spread a spoonful of the bean chilli over a large ovenproof dish.
  9. Lay each tortilla onto a board, fill with a few table spoon of chilli mixture,
  10. Fold over the ends and roll up to seal.
  11. Place them into the ovenproof dish.
  12. Spoon the remaining chilli on top.
  13. Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas.
  14. Grill for a few mins until the top is golden and bubbling.

2 litre (3½ pint) ovenproof casserole dish