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Quick bean enchiladas recipe

Quick bean enchiladas recipe

12 ratings

These speedy vegetarian enchiladas – made with beans, sweetcorn, peppers and tomatoes – are a family-friendly recipe ready in 25 minutes. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 543 calories / serving
  • Vegetarian


  • 1 tsp vegetable oil
  • 1 red onion, finely chopped
  • ½ red pepper, finely chopped
  • 2 garlic cloves, finely crushed
  • 160g tinned sweetcorn, drained
  • 395g Tesco taco mix beans
  • 2 wholemeal tortilla wraps
  • ½ 400g tin chopped tomatoes
  • 25g grated lighter mature Cheddar
  • 15g coriander, roughly chopped
  • 6 cherry tomatoes, halved
  • ¼ cucumber, roughly chopped
  • ¼ iceberg lettuce, finely shredded
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    4g 20%
  • Sugars

    27g 30%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 79g Protein 24.8g Fibre 18.1g


  1. Preheat the grill to high. Heat the oil in a frying pan over a medium heat. Add the onion, pepper and garlic and cook for 5 mins until the veg is beginning to soften. Add the sweetcorn and beans, bring to the boil and simmer for 5 mins, stirring occasionally. 
  2. Spoon the beans evenly down the centre of the 2 tortilla wraps and roll up to seal. Place in a small ovenproof dish and top with the chopped tomatoes and cheese. Grill for 5 mins until golden and bubbling. 
  3. Scatter with the coriander and serve with the tomatoes, cucumber and lettuce on the side.

See more Kids' lunch recipes

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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