Bean and corn enchiladas recipe
Created by The Tesco Recipes team
These tasty enchiladas make a hearty midweek family meal. Packed with fajita-spiced beans and veg, they're baked until the wraps are lightly golden and the tomato sauce is bubbling. Topped with fresh salsa, these are sure to be a hit!
See method- Serves 4
- Takes 45 mins
- 642 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 3 mixed peppers, sliced
- 3 red onions, 2½ finely sliced, ½ finely chopped
- 300g frozen sweetcorn
- 500g carton passata
- 30g sachet fajita spice
- pinch of sugar
- 400g tin kidney beans, drained and rinsed
- 8-pack wholemeal tortillas
- 250g pack cherry tomatoes, quartered
- 1 lime, zested and juiced
- ½ chilli, finely chopped (optional)
- 15g coriander, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 2690kJ 642.0kcal
- Fat
- 17g
- Saturates
- 4g
- Sugars
- 21g
- Salt
- 2.7g
of the Reference intake
Carbohydrate 88.4gProtein 21.8gFibre 22.3g
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Method
- Heat the oil in a large frying pan over a medium-high heat and fry the peppers and onions for 6-8 mins. Stir in the sweetcorn and cook for another 3-4 mins until softened.
- Tip the passata into a small pan and add 1 tsp spice mix and a pinch of sugar. Simmer over a medium heat for 3-4 mins until reduced slightly, then pour 1⁄3 of the sauce into a large casserole or baking dish and spread out.
- Stir the remaining spice mix into the veg and add the kidney beans and 2 tbsp water. Stir to coat and heat for 2 mins to warm through. Remove from the heat.
- Preheat the oven to gas 6, 200°C, fan 180°C. Divide the veg filling between the tortillas and roll up into thick cigars. Arrange in a single layer over the sauce. Pour the remaining sauce over the centre, smoothing out to the sides but leaving a few edges exposed. Bake for 15-20 mins until the sauce is bubbling.
- Meanwhile, toss the tomatoes, lime juice and zest, chilli (if using) and coriander in a small bowl; season with black pepper. Serve the enchiladas with the tomato salsa alongside or scattered over the top.
- See more Family favourites
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
