Mixed Bean Vegetarian Enchilada
By: Alex Dalgetty
Published: Saturday, January 29, 2011 - 2:57am

Ingredients




1 teaspoon olive oil
2 onions, chopped
280 grams carrots, grated
3 teaspoons chilli powder (mild or hot, according to your taste)
2 grams x 400 cans chopped tomatoes
2 grams x 400 cans pulses in water, drained
6 smalls wholemeal tortillas
200 grams low-fat natural yogurt
50 grams extra-mature cheddar cheese (or veg alternative), finely grated

Preparation

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. 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. 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. 4 Serve with a green salad.