Vegetarian Enchiladas

This meat-free, low calorie recipe is really simple yet so fresh & yummy. Use up some of your veg/pulses to make a real comforting dish with a little herbs & spices too. This is a fairly versatile recipe to be able to add extra ingredients and still make a great meal. Total calories = 440 per person.

Ingredients (for 2 people);

  • 1 onion, chopped
  • 1 carrot, grated
  • 2 tsp chilli powder (mild or hot, according to your taste)
  • Handful spinach
  • 400g tin chopped tomatoes
  • 400g cans pulses/mixed beans in water, drained
  • 6 small wholemeal tortillas or 4 large
  • 100g low-fat natural yogurt
  • 40g extra-mature cheddar cheese, finely grated

Method (Approx 30 mins in total);

  1. Heat some oil in a large frying pan. Cook the onion and grated carrot for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and mixed beans/pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. In the last minute of simmering, add in your spinach. Remove from the heat and season well.
  2. Heat your grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
  3. Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad if needed.

There you have it – an easy to make veggie meal that is satisfyingly filling, great for a good old #meatfreemonday !

If you have any recipe recommendations, questions or would like to collaborate with me in any way, please just email me at!

Happy munching!


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