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Photo of Bean and capsicum enchiladas by WW

Bean and capsicum enchiladas

Total Time
40 min
15 min
25 min
Send your tastebuds on a yummy Mexican trip with these cheesy stuffed tortillas smothered in a rich tomato sauce.


Olive oil

2 tsp

Brown onion

1 medium, thinly sliced

Red capsicum

1 medium, thinly sliced


3 clove(s), crushed

Reduced-salt taco seasoning mix

30 g, (1x30g pkt)

Canned diced tomatoes

400 g

Tomato paste

2 tsp

Dried oregano

1 tsp

Dried chilli flakes

¼ tsp

Canned red kidney beans, rinsed, drained

1 can(s), (1x 400g can)

Light sour cream

cup(s), (80g)

Extra light cheddar cheese

150 g

Corn tortilla

4 regular, (4 x 28g tortillas)

Fresh coriander

½ cup(s), leaves to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a 22cm-square baking dish with oil.
  2. Heat half the oil in a large frying pan over medium-high heat. Cook the onion and capsicum, stirring, for 5 minutes or until softened. Transfer to a large bowl.
  3. Heat the remaining oil in the same pan over medium heat. Cook the garlic and taco seasoning, stirring, for 30 seconds or until fragrant. Stir in tomato, tomato paste, oregano and chilli, and simmer for 2 minutes. Season with salt and pepper. Transfer ½ cup of the tomato mixture into the bowl with the onion mixture. Add the beans, sour cream and ½ cup of cheese, and stir to combine.
  4. Heat the tortillas following the packet instructions. Dip the tortillas, 1 at a time, in remaining tomato mixture and place on a clean work surface. Top each tortilla with a quarter of the bean mixture and roll to enclose the filling.
  5. Spread ¼ cup of the remaining tomato mixture into the prepared dish. Place the enchiladas, seam-side down, in the dish. Pour over the remaining tomato mixture and sprinkle with the remaining cheese. Bake for 15 minutes or until the cheese has melted and the enchiladas are warm.


SERVING SUGGESTION: salad of lettuce, tomato, cucumber and red onion.