Stranger Foods

MexicanBean enchiladas

Serves 4 | Prep 10 mins | Cook 30 mins

This substantial veggie supper is quick to prepare and packed with goodness

Ingredients

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Imperial

x0.5

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

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Heat the oil in a large frying pan. Cook the onions and carrots for until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for , 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.