Vegetarian Enchiladas

Name: Vegetarian Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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 pulsesin water, drained (we used mixed beans and lentils); 6 small wholemeal tortillas; 200g low-fat natural yogurt; 50g extra-mature cheddarcheese (or veg alternative), finely grated

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Good Food team

bean bean chilli burritos

Ingredients

Remove All · Remove Spices · Remove Staples

1 tsp olive oil2 onions,chopped280 grams carrots,grated2-3 tsp chilli powder(mild or hot, according to your taste)2 x 400 grams cans chopped tomatoes2 x 400 grams cans pulsesin water, drained (we used mixed beans and lentils)6 small wholemeal tortillas200 grams low-fat natural yogurt50 grams extra-mature cheddarcheese (or veg alternative), finely grated

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Instructions

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Step 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.

Step 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.

Step 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.