An enchilada is a wrap made from an unleavened flatbread filled with vegetables or meat and surrounded by a sauce. This is a variation on the enchilada using any store cupboard ingredients that are available which included some wraps and a tin of black beans. Allspice is not essential and can be replaced with black pepper or smoked paprika.


Serves 4-6


3 tbsp olive oil

2 onions, chopped

4 garlic cloves, chopped

1 tsp ground cumin

1/2 tsp chilli powder

1/4 tsp allspice

1/4 tsp ground cinnamon 

1 x 450g can chopped tomatoes

1 tsp tomato puree or paste

240ml or 1 cup low sodium vegetable or chicken stock (from a stock cube is fine)

1 tsp dried oregano

2 tsp brown sugar 

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

300g quorn pieces or 2 cups cooked shredded chicken (about 2 breasts)

1/2 cup or 140g cooked black beans

8 x 7-inch whole wheat flour tortillas or wraps


Garnish for the enchiladas:

8 x 7-inch whole wheat flour tortillas or wraps

130g or 1 1/2 cups shredded Cheddar or Mexican cheese

A few washed and chopped spring onions 

washed and chopped and fresh washed and chopped coriander leaves

1/2 medium red onion, chopped

jalapeños (optional)

plain Greek yogurt or sour cream (optional)


Heat the olive oil in a pan over a medium-high heat. Sauté the onions for 5-7 minutes until soft. Then add the garlic and cook for 4-5 minutes until soft and translucent.

Put in the ground cumin, chilli powder, allspice and cinnamon and mix for a couple of minutes. Stir in the tomatoes and the puree or paste and continue to cook until the mixture thickens a little. Add the stock. Cook for another 2-3 minutes until the mixture is quite thick. Stir in the oregano, sugar, salt and black pepper. Remove from the heat. Pour half of the mixture into a bowl and set aside. Put the pan of leftover sauce mixture back on the heat and add the quorn or chicken and cook for a minute. Put in the black beans and cook for 3-5 minutes more until the mixture is not too runny and quite thick.

Remove from the heat. Preheat the oven to 180C/350F/gas 4. Place a tortilla on a flat surface. 

Fill each tortilla with 2-3 tbsp of the chicken and black bean mixture followed by a sprinkling of cheese and then roll it up.

Place the rolled tortilla seam side down into a grease-lined deep baking tray or dish. Repeat the process with the remaining tortillas. Cover with the remaining sauce and sprinkle with the remaining cheese over the top.

Cover the tray with foil and bake in the oven on the middle rack for about 20-25 minutes or until the cheese is melted and the enchiladas are warmed throughout. Serve the enchiladas with the garnishes or toppings of your choice.

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  • allspice
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  • black beans
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  • black pepper
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  • Cheddar cheese
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  • Cinnamon
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  • cooked chicken
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  • Coriander Leaves
  • /