Tuna and chilli bean enchiladas

Put budget-friendly canned tuna to good use in this delicious enchilada recipe! Packed with veges, chilli beans and topped with plenty of spiced cheese, this is a dinner the whole family will love

By Jo Wilcox
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 tablespoon olive oil
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 1 capsicum, diced
  • 6 button mushrooms, diced
  • 425 gram canned tuna in spring water, drained
  • 420 gram canned mild chilli beans
  • 4 large flour tortillas
  • 1 egg
  • 125 gram sour cream
  • 1/2 teaspoon smoked paprika
  • sea salt and cracked pepper
  • 1 cup grated cheese
  • sweet chiili sauce, avocado and winter salad greens, to serve


  • 1
    Preheat oven to 190°C. Heat oil in a large frying pan and sauté the onion, garlic, capsicum and mushrooms over medium heat for 4-5 minutes, until just coloured and tender.
  • 2
    Add the tuna and chilli beans, and simmer for 8-10 minutes until saucy. Allow to cool for 10 minutes.
  • 3
    Divide the tuna mixture between the wraps and roll up. Arrange the wraps in a row, just touching on a lined tray or baking dish.
  • 4
    Beat the egg and sour cream until smooth, then stir in the smoked paprika, seasoning and cheese. Spoon the cheese mixture over the wraps and bake for 15-20 minutes until golden.
  • 5
    Serve the hot wraps drizzled with sweet chilli sauce, and with a side salad of avocado and greens.


  • You can eat these cold the next day. The tuna mix makes a great topping for nachos; add sour cream and grated cheese and bake until bubbling and golden. PER SERVE Energy 700kcal, 2933kj • Protein 47g • Total Fat 36.5g • Saturated Fat 17.5g • Carbohydrate 37.5g • Fibre 9.5g • Sodium 1216mg