Mixed Bean Vegetarian Enchilada

Name: Mixed Bean Vegetarian Enchilada
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tsp Olive Oil (1 teaspoon olive oil); 2 pieces Yellow Onion (2 onions, chopped); 280 g Carrot (280 grams carrots, grated); 3 tsp Chilli Powder (3 teaspoons chilli powder (mild or hot, according to your taste)); 2 g Vine Ripened Tomato (2 grams x 400 cans chopped tomatoes); 2 g Bottled Drinking Water (2 grams x 400 cans pulses in water, drained); 6 pieces Tortilla (6 smalls wholemeal tortillas); 200 g Low Fat Yogurt (200 grams low-fat natural yogurt); 50 g Cheddar Cheese (50 grams extra-mature cheddar cheese (or veg alternative), finely grated)

40 minMexican

Servings4

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Vegetarian
Gluten Free
Pescatarian

Steps

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.
2Sprinkle in the chilli powder and cook for 1 min more.
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.
4Remove from the heat and season well.
5Heat grill to high.
6Spread a spoonful of the bean chilli over a large ovenproof dish.
7Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal.
8Place them into the ovenproof dish. Spoon the remaining chilli on top.
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.
10Serve with a green salad.