Multigrain Bean Enchiladas

Multigrain Bean Enchiladas

This is a super quick and easy meal to make using what’s in the pantry. I used multigrain wraps, which I usually keep on-hand as they last a while unopened. They aren’t as easy to roll because they aren’t as soft as flour tortillas, but if you zap them for a few seconds in the microwave or wrap them in foil and stick them in the oven for a minute or two, they roll much easier.

Serves 3


3 large tortillas – I used multigrain
1 tin refried beans
1 carton/tin black beans, washed and drained
Enchilada sauce, or 1 tin/carton chopped tomatoes cooked with garlic, oregano, basil, salt, and a dash or cumin
2 handfuls shredded cheddar cheese
1 tomato, diced
2 green onions, sliced thin


In a small saucepan, heat the refried beans, stirring constantly, until soft – about 3-4 minutes. Add the black beans and stir to combine.

Divide the beans between the three wraps, placing large spoonfuls in the centre. Wrap each like a burrito and place in a glass baking dish which has been sprayed with cooking spray, seam side down. Pour enchilada sauce all over the enchiladas. Sprinkle the tops of the enchiladas with shredded cheddar cheese, diced tomatoes, and green onions.

Bake in a hot oven for 20 minutes.

Serve with salsa, guacamole, sour cream (I used half fat creme fraiche). Enjoy!

Multigrain Bean Enchiladas

Multigrain Bean Enchiladas

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