3 bean enchilada

We are now into September, but summer is very much still in the air in London Town. I fancied some lovely Mexican spices with a fresh and crisp salsa to go with it. I still had some fresh coriander left from making my thai green curry the other day.


So, I bought some flour tortilla wraps to make some hot, spicy and warming enchiladas for our dinner.


What you will need
1 tin of kidney beans
1 tin of chickpeas
1 tin of butterbeans
1 table spoon of tomato puree
2 tea spoons ground coriander
2 tea spoons ground cumin
1 tea spoon of paprika
1/2 tea spoon of chilli powder
2-3 green chillies
½ teaspoon of ground cloves
6 Flour tortillas
60g cheddar
250g low fat yoghurt
1 tea spoon lemon juice


Add the drained tins of the three types of beans to a pan with all the spices and chopped green chillies. Cook for a minute until fragrant and then add the tomato puree and about 100ml of water. Cook for 5-10 minutes until all the flavours have combined and the water has almost all evaporated.


Lay out each flour tortilla flat and portion out the filling between them and simply roll them up.

Grease an oven dish slightly with some oil and place the enchiladas in the dish fold side down. Top with any of the left over bean mix.


Next, mix together the yoghurt with the cheddar and season with some salt. Add the lemon juice and then pour over the top of the enchiladas.

Bake these in the oven at 180 degrees for 15-20 minutes until warmed through and the cheese has melted on top.

I served these with a side of refreshing sweet corn salsa.