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Vegetable Chilli Enchilada’s

Homepride Chilli Sauce, with mixed vegetables and kidney beans, in tortilla wraps, topped with sauce and cheese and oven baked.

Prep Time: 20 mins
Cooking Time: 35 mins
Serves: 25
Serving Size: 215g


  • 50ml Vegetable oil
  • 200g Onion (finely diced)
  • 100g Celery (finely chopped)
  • 300g Carrots (finely diced)
  • 600g Mixed peppers (20mm dice)
  • 900g Homepride Chilli Sauce
  • 200g Kidney Beans (canned, washed and drained)
  • 200g Branston baked beans
  • 25 - 7” Tortilla wraps (approx 50g each)
  • 1250g Homepride Chilli Sauce
  • 400g Cheddar cheese (grated)


  • In a large pan, sauté the onion, celery, peppers and carrots, in the oil, until soft.
  • Add the Homepride Chilli Sauce and bring to a simmer for 5 minutes.
  • Add both the kidney and baked beans.
  • Warm the wraps, either in a microwave, oven or hot cupboard.
  • Cover each wrap with approx 100g of the mince mix.
  • Roll up the wraps tightly and place side by side into a large baking dish.
  • Cover the wraps in 1250g Chilli Sauce, then sprinkle over 400g of cheese.
  • Place in a preheated oven (180c) and bake for approx 20 – 25 minutes or until the cheese is golden brown.