Dinner

Bean and Cheese Enchiladas

Name: Bean and Cheese Enchiladas
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tin kidney beans (400g), drained; 1 tin black beans (400g), drained; 1 tsp ground cumin; 500g passata; 4 large flour tortillas (wheat); 80g cheddar cheese, grated

Tortillas rolled around spiced beans and baked in tomato sauce with cheese.

Dish of baked enchiladas with melted cheese

35 minServes 4415 kcal per serving

What you need

1 tin kidney beans (400g), drained
1 tin black beans (400g), drained
1 tsp ground cumin
500g passata
4 large flour tortillas (wheat)
80g cheddar cheese, grated

How to make it

Step 1
Heat the oven to 200°C (180°C fan).
Step 2
Lightly mash the beans with cumin and 4 tbsp passata.
Step 3
Fill and roll the tortillas and lay in a dish.
Step 4
Pour over the rest of the passata, top with cheese and bake for 20 minutes.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	415 kcal
Protein	19 g
Carbohydrate	56 g
Fat	13 g

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Last updated 24 September 2026