Red kidney bean enchiladas
A low-cost, Mexican-inspired meal that can be on the table in under 30 minutes
- 25 minutes
- Serves 4
- 4.5 of 5 a day
- Kcal505
- Fat12g
- Salt1.1g
- Sugar15g


Recipe by: Zoe Griffiths
| Registered nutritionist
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 red pepper, cut into strips
- 1 clove garlic, crushed
- ½ teaspoon hot chilli powder
- 1 teaspoon ground cumin
- 400g tin chopped tomatoes
- 400g tin red kidney beans, drained and rinsed
- 8 wholemeal tortillas
- 1 red onion, chopped
- 2 tomatoes, chopped
- 80g iceberg lettuce, cut lengthways into strips
- 50g reduced-fat Cheddar cheese, grated
Method
To make the tomato sauce:
- Heat the oil in a large non-stick pan over a medium heat.
- Add the onions and red pepper and cook until they start to soften. Then add the garlic and cook for a further minute.
- Add the hot chilli powder and ground cumin and cook for a further 2 minutes.
- Add the tinned tomatoes and red kidney beans and cook for 2–3 minutes until the red kidney beans have been heated through thoroughly.
To assemble the enchiladas:
- Heat the tortillas according to packet instructions.
- Open the first tortilla and spread some of the tomato sauce across the centre of the tortilla.
- Sprinkle on some red onion, tomato, iceberg lettuce and cheese.
- Fold up the tortilla to encase the filling and repeat for the rest of the tortillas.
- Serve immediately.
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