Spicy bean enchiladas


1 tbsp sunflower oil
1 large red pepper, seeded and chopped
1 onion, chopped
2 x 395g cans essential Waitrose Kidney Beans in Chilli Sauce
¼ tsp cayenne pepper
Pack of 8 Discovery Plain Flour Tortillas
75g grated Gruyère or Cheddar cheese
170ml tub essential Waitrose Soured Cream
1 green chilli, seeded and chopped

• Easy TexMex supper • 1 of your 5 a day


1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a frying pan and cook the pepper and onion for 5 minutes until softened. Stir in the canned beans and cayenne and heat through gently.

2. Divide the bean mixture between the tortillas and sprinkle with a little cheese (reserve some for the top) then roll up and lay snugly side by side in a heatproof dish, about 22x30cm.

3. Spoon over the cream and scatter with the green chilli and reserved cheese. Cover the dish with foil and bake for 10 minutes then remove the foil and bake for a further 10 minutes until golden and piping hot.

Cook’s tip

If you would like meat in this recipe, add cooked chicken, chopped bacon, chorizo to the bean mixture or substitute it with chilli con carne.

Drink recommendation

A warming, juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2011 Central Valley, Chile.

Spicy bean enchiladas
  • Preparation time: 5 minutes
  • Cooking time: 30 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2543.872kJ
Fat 24.3g
Saturated Fat 11.4g
Carbohydrate 74.4g
Sugars 18.5g
Salt 3.4g

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5 stars

Average user rating Based on 109 ratings

This recipe was first published in Tue Jan 10 14:41:00 GMT 2012.