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Bean and corn enchiladas recipe

Bean and corn enchiladas recipe

5 ratings

These tasty enchiladas make a hearty midweek family meal. Packed with fajita-spiced beans and veg, they're baked until the wraps are lightly golden and the tomato sauce is bubbling. Topped with fresh salsa, these are sure to be a hit! See method

  • Serves 4
  • 45 mins
  • 642 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 tbsp olive oil​
  • 3 mixed peppers, sliced
  • 3 red onions, 2½ finely sliced, ½ finely chopped
  • 300g frozen sweetcorn
  • 500g carton passata
  • 30g sachet fajita spice
  • pinch of sugar​
  • 400g tin kidney beans, drained and rinsed
  • 8-pack wholemeal tortillas
  • 250g pack cherry tomatoes, quartered
  • 1 lime, zested and juiced
  • ½ chilli, finely chopped (optional)
  • 15g coriander, finely chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    4g 22%
  • Sugars

    21g 23%
  • Salt

    2.7g 44%

of the reference intake
Carbohydrate 88.4g Protein 21.8g Fibre 22.3g


  1. Heat the oil in a large frying pan over a medium-high heat and fry the peppers and onions for 6-8 mins. Stir in the sweetcorn and cook for another 3-4 mins until softened. 
  2. Tip the passata into a small pan and add 1 tsp spice mix and a pinch of sugar. Simmer over a medium heat for 3-4 mins until reduced slightly, then pour 1⁄3 of the sauce into a large casserole or baking dish and spread out. 
  3. Stir the remaining spice mix into the veg and add the kidney beans and 2 tbsp water. Stir to coat and heat for 2 mins to warm through. Remove from the heat. 
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Divide the veg filling between the tortillas and roll up into thick cigars. Arrange in a single layer over the sauce. Pour the remaining sauce over the centre, smoothing out to the sides but leaving a few edges exposed. Bake for 15-20 mins until the sauce is bubbling. 
  5. Meanwhile, toss the tomatoes, lime juice and zest, chilli (if using) and coriander in a small bowl; season with black pepper. Serve the enchiladas with the tomato salsa alongside or scattered over the top.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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