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
Instructions:
- 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.
- 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 mins until the top is golden and bubbling.
- Serve with a green salad.
No Comments