Total Time
Prep 10 mins
Cook 35 mins

I love this recipe because they are healthy, filling and freeze well! This is a recipe that I have adapted from a book called 'MealLeaniYummi' by Norene Gilletz.

Ingredients Nutrition


  1. Preheat over to 350°F.
  2. Saute onion and mushrooms in oil for 5 minutes then add garlic and cook for 2 more minutes.
  3. Meanwhile, rinse and drain beans and then mash slightly and then add skillet to the skillet.
  4. Add corn, 1/2 cup of the tomato sauce and red pepper flakes; mix well.
  5. Cover bottom of casserole dish with tomato sauce.
  6. Spoon bean/corn mixture into tortillas and wrap up tightly, arranging seam side down in casserole dish.
  7. Top with the remaining tomato sauce, ensuring the tortillas shells are covered with sauce.
  8. Cover with tin foil and bake for 25 minutes.
  9. Uncover, sprinkle with cheese and chopped tomato and cook uncovered for another 5 to 10 minutes, until cheese is melted.
  10. Serve with plain yoghurt.
Most Helpful

Love these! Fast and easy and delicious!

passitalong December 06, 2011

Not bad - but needs some sort of sauce (aside from the tomato) - unless you "really" love tomato. With a few tweaks it could probably be much better.

jade76 August 12, 2011

Delicious! These were really great veggie enchiladas - very filling with the beans. I used corn tortillas. Leftovers reheated wonderfully the next day. Thanks for sharing!

Starrynews January 07, 2010