Quick Beany Enchiladas

Quick vegetarian enchiladas made with kidney beans, peppers, and cheese, baked until golden and served with a fresh salad.

Vegetarian Quick Budget Friendly Kidney Beans High Fibre

Estimated Nutrition

Calories

648

kcal / serving

1296 kcal total

Carbs

74g

per serving

148 g total

Fat

26g

per serving

52 g total

Protein

28g

per serving

56 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Mature Cheddar

coarsely grated

GrainsCereals

160

Flour Tortillas

4 tortillas weighing 40g each

LegumesPulses

400

Red Kidney Beans

in chilli sauce

Liquids

Lime Juice

or lemon juice

NutsSeeds

tbsp

Coriander

freshly chopped plus extra to garnish

Salt

to taste

Black Pepper

freshly ground to taste

OilsFats

Sunflower Oil

plus extra for greasing

Vegetables

100

Onion

frozen chopped or 1 medium onion peeled and chopped

100

Mixed Peppers

frozen or 1 yellow pepper sliced

400

Chopped Tomatoes

canned

Method

Heat oil in a large pan and fry onions and peppers for 5 minutes.

Add tomatoes and kidney beans then simmer for 15 minutes.

Stir in juice and coriander then season with salt and pepper.

Preheat the oven to 200°C.

Grease a dish and fill each tortilla with the bean mixture before rolling.

Top with cheese and bake for 25 minutes until melted and brown.

Garnish with coriander and serve with a mixed green salad.