Basic Bean Enchiladas

Total Time
Prep 10 mins
Cook 10 mins

Basic recipe I put together that can be spiced up, ingredients listed under extra ommitted or added to. While the mix itself makes a certain qty, anything not cooked can be frozen for later enchiladas and I've had some success with freezing the cooked product. Corn tortillas are g-f, but watch the sausage if using it - they usually aren't.

Ingredients Nutrition

  • 1 (8 ounce) can98% fat-free refried beans
  • 1 (8 ounce) can kidney beans (drained)
  • 1 (8 ounce) canmexican beans (lightly drained)
  • 1 cup red capsicum, diced
  • 12 cup shredded low-fat cheese
  • 12 tortillas (packet)
  • 12 cup tomato sauce (taco or enchilada etc)
  • extras

  • 1 small diced onion (sauted)
  • 12 cup corn kernel
  • 2 vegetarian sausages, diced (Sanitarium are good)
  • spices


  1. Heat oven to 180°C.
  2. Put enchilladas in microwave for 1 minute to seperate (as per instructions on packet).
  3. In a large bowl, mix together refried beans, kidney beans, mexican beans, diced capsicum. And anything else you are adding.
  4. Foil a baking tray and lay out the enchilladas on it.
  5. Spoon enough of the mixture in to make a roll 1 inch in diameter.
  6. Roll enchillada around and put seam down on tray.
  7. Lay all enchilladas together on tray and pour over sauce and top with grated cheese.
  8. Bake 10 minutes or until cheese is melted.
  9. I've specifed a serve as 2, which does me, but 3 may be needed for larger appetities.


Most Helpful

My family enjoyed this. Made as directed except not using kidney beans, we just don't like them. Quick and easy. Thanks for sharing.

Country Cook in Oklahoma August 17, 2006

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