Name: Vegetarian enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tsp olive oil; 2 onions chopped; 280g carrots grated; 2-3 tsp chilli powder (mild or hot, according to your taste); 2 x 400g cans chopped tomatoes; 2 x 400g cans pulses in water, drained (we used mixed beans and lentils); 6 small wholemeal tortillas; 200g low-fat natural yogurt; 50g extra-mature cheddar cheese (or veg alternative), finely grated

Ingredients

4 serv.

1 tsp olive oil
2 onions chopped
280g carrots grated
2-3 tsp chilli powder (mild or hot, according to your taste)
2 x 400g cans chopped tomatoes
2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
6 small wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheddar cheese (or veg alternative), finely grated

Instructions

Tap a step to mark it done

1 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.
2 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.
3 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.