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Vegetarian Enchiladas

These black bean and cheese enchiladas are delicious, comforting, and filling. Roll up your sleeves to make homemade black beans and sauce for a special taste.
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Course: Main Course
Cuisine: Mexican
Keyword: beans, enchilada, vegetarian
Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 32 minutes
Servings: 4 people


  • 5-6 whole meal wraps
  • 400-450 g of black beans (precooked or canned)
  • 2 cups of kale
  • 1/2 onion (chopped)
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 2 cups of grated cheddar
  • Homemade enchilada sauce or shop bought
  • 1/2 avocado (chopped)
  • A bunch of coriander (roughly chopped)
  • A few scoops of Greek yoghurt or sour cream
  • A splash olive oil


  • Preheat oven at 180C.
  • Heat a splash of olive oil in a medium sized pan. Add chopped onions, red bell peppers and yellow bell peppers. Season with salt and pepper to taste and cook for 3-5 minutes on a medium heat or until soft.
  • Pour half of the enchilada sauce into a heatproof dish.
  • Place tortilla wrap on a flat plate. Add 2-3 tbsp of black beans, 1/2 a handful of kale, 1-2 tbsp of the bell pepper mix, 1/2 a handful of cheese, roll and place it in the dish with the enchilada sauce. Repeat this step for each wrap.
  • Once the all the wraps are in the dish pour the remaining sauce on top of the wraps. Then sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese is melted.
  • Remove enchiladas from the oven. Add avocado pieces, coriander and a few spoons of Greek yogurt/sour cream on top.


  • Enchilada sauce: If you are short on time then feel free to use shop-bought enchilada sauce instead.
  • Wrap: I used whole grain wraps for the enchiladas but you can also use white wraps instead.
  • Fillings: Get creative with your fillings! You can replace black beans with pinto beans, cauliflower florets, or lentils.