Healthy Bean Enchiladas

15 May


Oh how I adore tortilla wraps… Personally I regard them as one of the superior bread types. I mean they are just so darn versatile , how could you not love these fantastic little things? There are countless ways of using them from fajitas to toasted nutella, pb and banana quesadillas and grilled tuna wraps to crunchy tortilla chips. I mean I could probably eat these everyday and have pretty much a new way of using them every time. My addiction to them also stems from my childhood where I had a weird fondness of folding them over as many times as I could them taking little bites out of it and unfolding it to reveal a beautiful snowflake pattern.


Those were the days but I’ve since learned so many new ways of making them uber yummy that my quirky habits as a child almost seem unnecessary but then I remember the joy of unfolding the gorgeous snowflake and my heart yearns for it again 🙂 Anyway to get back on track, these enchiladas are definitely one to add to my go to tortilla recipes. They are so super quick especially if you had cooked sweet potato that you could just throw in instead. The flavors are simple but deliver exactly what I wanted which is a sweet yet slightly spicy enchilada full of flavor and healthy benefits.


Healthy Bean Enchiladas (Serves 2)

1 sweet potato, peeled and cubed

1tbsp rapeseed oil

4 small wholemeal tortillas

1 onion, diced

3 garlic cloves, minced

1/2 x 400g can mixed beans, drained

2 small handfuls of spinach, roughly chopped

1 cup jarred tomato sauce or 1/2 recipe of the tomato sauce in my pizza recipe

1/2tsp cumin

1tsp medium curry powder

salt and pepper

grated cheddar cheese

natural yogurt/sour cream, to serve

  • Preheat the oven to 180°c/350°f.
  • Put the cubed sweet potato in a pot of salted boiling water and cook for about 10mins until the potato is tender when pierced. Drain and set aside.
  • Heat the oil in a frying pan over a medium heat then add the onion and garlic and cook for 3-4mins until soft over a medium heat.
  • Add the beans, spinach, tomato sauce, cumin and curry powder and mix to combine. Season with salt and pepper to taste.
  • Divide this mixture evenly between each wrap then sprinkle with grated cheese. Roll up the wraps tightly and place in a large baking dish.
  • Bake in the oven for about 10-15mins until the tortillas are golden and crisp.
  • Drizzle with the yogurt or sour cream and serve with fresh salad.


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