Mixed Bean Vegetarian Enchilada
Ingredients
olive oil1 teaspoon
onions2
carrots280 grams
chilli powder3 teaspoons
cans tomatoes2 grams
cans pulses in water2 grams
wholemeal tortillas6 small
natural yogurt200 grams
extra-mature cheddar cheese50 grams
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Heat the oil in a large frying pan.
Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick.
Sprinkle in the chilli powder and cook for 1 min more.
Pour in the tomatoes and pulses and bring to the boil.
Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened.
Remove from the heat and season well.
Heat grill to high.
Spread a spoonful of the bean chilli over a large ovenproof dish.
Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal.
Place them into the ovenproof dish.
Spoon the remaining chilli on top.
Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas.
Grill for a few mins until the top is golden and bubbling.
Serve with a green salad.
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