Wholewheat Bean and Sweet Pepper Enchiladas

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 355.1
  • Total Fat: 9.0 g
  • Cholesterol: 10.1 mg
  • Sodium: 837.5 mg
  • Total Carbs: 60.6 g
  • Dietary Fiber: 14.5 g
  • Protein: 13.7 g

View full nutritional breakdown of Wholewheat Bean and Sweet Pepper Enchiladas calories by ingredient


Sure to please your omnivore and vegan friends who like a spicy dish that warms the inners. Sure to please your omnivore and vegan friends who like a spicy dish that warms the inners.
Number of Servings: 4


    4 medium, ripe tomatoes, quartered
    2 tbsp orange juice
    Salt and fresh ground black pepper to taste
    1 tbsp olive oil
    1 medium onion (thinly sliced)
    1 green bell pepper (thinly sliced)
    1 red bell pepper (thinly sliced)
    1 tsp fresh ground cumin seed
    1/2 tsp chili powder
    1/2 tsp cayenne pepper
    2 cups of low-fat refried beans
    4 wholewheat tortillas
    Vegan Ricotta Cheese to top


Makes 4 large servings

Place the tomatoes and orange juice in a good processor and pulse until smooth. Season with a dash of salt and a dash of fresh ground black pepper and then set this mixture aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, the bell peppers, the fresh ground cumin, the chili powder, and the cayenne pepper and cook for 3 - 4 minutes to blend the flavours.

Mix in half of the tomato puree and then remove from the heat.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper. Lay the wholewheat tortillas flat on a work surface.

Spread an equal amount of refried beans down the centre of each tortilla.

Divide and top the beans with the onion/bell peppermixture and half the Vegan Ricotta Cheese.

Roll each tortilla into a cylinder and place on the baking sheet, paceing each enchilada about 2" apart.

Spoon the remaining tomato puree over the enchiladas.

Sprinkle with the remaining Vegan Ricotta Cheese.

Bake 25 - 30 minutes, or until heated through and cheese is golden.

Note. 1 (14 oz) can of tomato sauce could replace the fresh tomato puree in this recipe if you are short of time!

Number of Servings: 4

Recipe submitted by SparkPeople user THEOTHERHALF.

Member Ratings For This Recipe

  • no profile photo

    I didn't use any cheese, and I didn't miss it. I added mushrooms, substituted a can of no salt added diced tomatoes (that I didn't puree), and only used about 1.5 cups of beans, and it came out great. I really like the spice, not too hot and very flavorful, and will definitely make again. - 4/6/10

  • no profile photo

    Very yummy- thanks for sharing! I'm a veggie, not vegan. So I used the real ricotta and also some mozzarella over the top. Yum! - 8/4/08

  • no profile photo

    This is fantastic, so flavoursome!! - 6/27/08

  • no profile photo

    This is wonderful and the children like it for lunch and we had a salad with it and it was very good. - 6/21/08