• Serves: 2 people
  • Prep time: 25 minutes
  • Cooking time: 65 minutes
    • Spanish

    Enchilada Bake

    Recipe Information

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    1 red pepper, deseeded and chopped

    1 yellow pepper, deseeded and chopped

    1 green pepper, deseeded and chopped

    200g chopped tomatoes

    1 onion, chopped

    1 clove garlic, crushed

    ½ red chilli, deseeded and chopped

    200g kidney beans

    3 wholemeal wraps

    25g cheddar cheese, grated

    Food Staples:

    1 ½ teaspoon olive oil

    ½ teaspoon cumin

    ½ teaspoon coriander

    200mls water


    Preheat oven to 180C / 160C / Gas mark 6

    Heat oil in a large non stick frying pan and add the chopped onion.

    Fry while stirring for a few minutes

    Add in the crushed garlic, chilli, cumin and coriander.

    Fry together for 1 minute

    Stir in the kidney beans and fry for a 3-4 minutes

    Add in chopped peppers and cook for 5 minutes

    Add the chopped tomatoes and 200mls water.

    Cover and simmer together for 20 minutes

    In an oven proof dish place 1 wrap, then top with 1/3 of the mixture from the pan

    Cover with the next wrap and add another third from the pan

    Top with the final wrap and the last 1/3 of the mixture

    Sprinkle the top wrap with the grated cheese

    Bake the enchilada in oven for 30 minutes until cooked through T

    ake dish out of oven, cut and serve