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Main course · Mexican

Enchiladas de Frijol Veganas (Vegan Bean Enchiladas)

40 min Serves 4 ~260 kcal/serving ~£5.50 (£1.38/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 8 corn tortillas
  • 400 g black beans
  • 2 tbsp ancho chilli paste
  • 300 g tomatoes
  • 1 onion
  • 2 garlic cloves

Nutrition (per serving)

Calories
260 kcal
Protein
10.8 g
Carbohydrate
41.6 g
of which sugars
5.4 g
Fat
2.6 g
of which saturates
0.4 g
Fibre
11.1 g
Salt
0.70 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mash the black beans with a splash of water.

  2. 2

    Fry the onion and garlic cloves for 5 minutes, then blend with the ancho chilli paste and tomatoes until smooth.

  3. 3

    Warm the corn tortillas and dip each in the sauce to soften.

  4. 4

    Fill each tortilla with the mashed beans, roll up and place in an ovenproof dish.

  5. 5

    Spoon over the remaining sauce and bake at 200C (180C fan, gas 6) for 15 minutes before serving.

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