Mixed Bean Vegetarian Enchilada

Ingredients

• •1 teaspoon olive oil
• •2 onions
• •280 grams carrots
• •3 teaspoons chilli powder
• •2 grams cans tomatoes
• •2 grams cans pulses in water
• •6 small wholemeal tortillas
• •200 grams natural yogurt
• •50 grams extra-mature cheddar cheese

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Method

From foodista.com — read the original

1. 1Heat 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.
2. 2Sprinkle in the chilli powder and cook for 1 min more.
3. 3Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened.
4. 4Remove from the heat and season well.
5. 5Heat grill to high.
6. 6Spread a spoonful of the bean chilli over a large ovenproof dish.
7. 7Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal.
8. 8Place them into the ovenproof dish. Spoon the remaining chilli on top.
9. 9Mix 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.
10. 10Serve with a green salad.