Mixed Bean Vegetarian Enchilada
1 teaspoon olive oil
2 onions, chopped
280 grams carrots, grated
3 teaspoons chilli powder (mild or hot, according to your taste)
50 grams extra-mature cheddar cheese (or veg alternative), finely grated
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.