SR’s Healthy Enchiladas…

Serves 2 people


1 medium sized onion

One garlic clove

2 teaspoons of olive oil

1 tin of chopped tomatoes

1 tin of kidney beans in water

½ tin of sweetcorn

100g of chopped mushrooms

Fresh chillies, chilli powder, mixed herbs (optional and to taste)

2-3  wholemeal enchilada wraps

150g grated cheese



  1. Finely chop one medium sized onion and one clove of garlic.
  2. Add to a pan with two teaspoons of olive oil and allow to cook until brown
  3. Add a tin of tomatoes and stir.
  4. After 5 minutes, add the kidney beans and leave to cook for a further ten minutes
  5. Add the sweetcorn, chopped mushrooms and season to taste.
  6. After 5 or so minutes take the mixture off the stove.
  7. Lay out 2-3 enchilada wholemeal wraps into a roasting dish (this helps to keep them rolled up) and spoon three to four tablespoons of the mixture into each one depending on the size of the wraps.
  8. Once the mixture has been put in, fold up the wraps and use a sprinkling of grated cheddar cheese on top of each one. The cheese can also be used to hold the wraps in their rolled up position.
  9. Put the filled wraps into a pre-heated over and cook for 5-10 minutes or until the cheese has melted and the edges of the wrap have gone crispy
  10. Serve hot with some Greek or plain natural yoghurt and salad.

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