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  • Serves 4
  • 15 mins prep
  • 20 mins cook

Bean enchiladas

Bean Enchiladas

Bean enchiladas, vegetables recipe, brought to you by recipes+


Bean enchiladas

  • 2 tsp vegetable or olive oil
  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1 400g can kidney beans, rinsed
  • 1 250g jar mild taco sauce
  • 1/2 cup water
  • 1 avocado, mashed
  • 1/4 cup light sour cream
  • 1 tbsp lemon juice
  • 4 large flour tortillas, heated
  • 1 cup grated extra-light cheddar cheese
  • cooked long-grain white rice and salad leaves, to serve


Bean enchiladas

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Line a baking tray with baking paper. Heat oil in a frying pan over high heat. Add onion and garlic; cook, stirring, 3 minutes, or until soft.
  3. Add beans, taco sauce and water; bring to the boil. Reduce heat to moderate; simmer 10 minutes, or until sauce thickens slightly.
  4. Combine avocado, sour cream and juice in a bowl; season. Chill guacamole.
  5. Place tortillas on a flat work surface; top with cheese then bean mixture. Roll up to enclose filling.
  6. Transfer rolls to prepared tray, seam-side down. Bake 5 minutes, or until golden and melted. Stand on tray 5 minutes.
  7. Cut enchiladas in half. Serve with guacamole, rice and salad leaves.


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