Chilli Bean Enchilada

Chilli Bean Enchiladas
  • 4 servings
  • 20 minutes to prepare
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  • 1 pack butternut squash and red onion soup mix
  • 25ml vegetable oil
  • 1tsp chilli flakes
  • 1tsp cumin
  • 1tsp oregano
  • 500g tomato passata
  • 1 x 400g tin black beans
  • 1tbsp coriander, chopped
  • 3 garlic cloves, crushed
  • 6 small flour tortillas
  • 25ml olive oil to drizzle
  • 50g grated vegan cheese
  • Salt and pepper to taste



  1. Pre heat the oven to 180°C / 160° Fan / 350° F / Gas Mark 4.
  2. Fry the red onion, butternut squash and garlic in the vegetable oil for 5 mins on a low heat until it starts to colour
  3. Add the chilli flakes, cumin and oregano and then stir in 150ml tomato passata
  4. Add the black beans and simmer until the butternut squash is tender
  5. Add the chopped coriander and season to taste
  6. Place the remaining passata into an oven proof dish, sprinkle with a little salt
  7. Fill each tortilla with the enchilada mix and roll.
  8. Now place each one into the dish on top of the tomato sauce, drizzle with a olive oil
  9. Top with the grated vegan cheese and bake in the oven for 12/15 mins
  10. Serve with some vegan yoghurt, Booths guacamole and Booths salsa. Finish with a nice green salad and top with jalapenos.

Chefs Tip

Try making these in the air fryer instead of the oven and serve with the hot tomato sauce.