Enchilada Bake


This a great "flexi-recipe". You can use quorn, pork, lamb, beef or turkey mince, whatever tinned bean or lentil you have to hand and whatever wraps.

You can also make this up ahead and leave in the fridge ready to cook.

Home cooking made easy!

Recipe & Instructions

Makes 4

  • 4 tortilla wraps of your choice
  • 1 tsp olive oil
  • 400g mince (see description)
  • 1x 14oz of black eyed beans or other pulse
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 pepper, any colour, diced
  • 1 tsp cumin
  • 1 tsp sweet smoked paprika
  • 1/2 tsp mild chilli powder
  • 1 400g tin of chopped tomatoes
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1 tbsp cornflour mixed with 1 tbsp water


  • 3 tbsp natural yoghurt
  • 3 tbsp grated cheese
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 garlic powder

Extra grated cheese to sprinkle

Pre-heat the oven to 200°C/Gas Mark 6 and grease or line a baking tray.

Heat the oil in a saucepan and add the onion, diced pepper and garlic. Stir over a medium heat for 4-5 minutes until softened.

Add the mince and stir over a high heat until browned. Stir in the tomato, beans, spices, salt, oregano and cornflour and mix well.

Simmer for 10-15 minutes until the mince is cooked and the tomato sauce thickened. Cool.

Place the 4 wraps on the tray and divide the mix between them, placing on one half. Fold over.

Mix the yoghurt, cheese, salt and garlic powder together and spread on top of each of the wraps. Sprinkle over a little extra grated cheese and either place in the fridge (until ready to cook) or bake for 30 minutes.

Serve with a green salad.