1 teaspoon olive oil
2 onions, chopped
280g carrots, grated
2-3 teaspoon mild chilli powder
2 x 400g cans chopped tomatoes
2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
6 small wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheddar cheese, finely grated
Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 minutes 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 minutes, 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 minutes until the top is golden and bubbling.
Serve with a green salad.Create printer friendly PDF