Savoury recipe - Veggie red bean enchiladas

From time to time, we all want to make the famous Old el Paso dishes. So here are some delicious veggie enchiladas, burritos in sauce au gratin with feta cheese. A great way to break the mould of Mexican cuisine.

Using canned beans, the recipe is fairly quick to make and, above all, it's the kind of dish that pleases everyone.

You'll need a casserole dish and a good dose of spices (feel free to add chilli or any other spice you can think of). I like to accompany this dish with a nice green salad!

- Chef Julian

Red bean enchiladas


Portions Preparation time
4 1h25



Onion sliced red
2 Cloves ofGarlic crushed
1 Carrot, cubed
Red bell pepper, cubed
Sweet potato, cubed
60g Sweet corn, canned
1 Canned drained kidney beans
1 Canned tomato pulp
50g Tomato concentrate
2 tablespoons Sugar
100g Liquid cream
125g Feta cheese, crumbled
1g Bunch parsley, chopped
- Cumin powder
- Curry powder
1 Package of wheat or corn tortillas



Step 1/6

In a large saucepan, sauté over high heat 4 tablespoons olive oil with theOnion red, the cloves ofGarliccarrot, sweet potato and red bell pepper, until the mixture begins to brown. 

Add the kidney beans and corn, then the tomato pulp and paste. The vegetables should be covered. Add more water if not.

Step 2/6

Season to taste with cumin, curry powder, salt and pepper. Salt and pepper.

Tound off with two spoonfuls of sugar, to soften the acidity of the tomato sauce and make it brighter.


Step 3/6

Simmer for about 30 minutes over medium heat.

Stir from time to time and check that your vegetables are cooked through, as they should be candied. 

Leave to cool slightly, then add the chopped parsley.


Step 4/6

Preheat oven to 200°C.


Step 5/6

Spoon all the chili onto the tortillas, then roll them up burrito-style, fairly large. 

Then place them in the bottom of a gratin dish, sprinkle the top with feta, then drizzle with the liquid cream.


Step 6/6

Place in the oven for 15 to 20 minutes, until the top is golden brown.


And there you go, telling us all about it!


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