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Mexican enchiladas

Serves: 4
Prep: 15
Cook: 4

    A tasty midday meal for your lunchbox, or your next family picnic.


    • 1 tbs oil
    • 1 onion, chopped
    • 1 tsp garlic, crushed
    • 425g chilli beans
    • 425g can chopped tomatoes
    • 4 tortillas


    1. Heat oil in pan, saute onion and garlic until soft. Add chilli beans and tomatoes, mix and heat through.
    2. Wrap tortillas in foil and warm in oven for 3-4 minutes.
    3. Place tortillas on a plate and spread with ¼ cup bean mixture. Top with your selection of fillings.
    4. Roll up enchilada, tucking in the ends. Cut in half to serve.


    • Add your own combination of grated cheese, grated carrot, diced cucumber, chopped tomatoes, shredded lettuce, lite sour cream or any vegetables of your choice.
    • Most vegetables are great in these wraps; try adding beetroot, alfalfa sprouts or avocado.
    • Nutritional information does not include extra fillings.

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