Recipe Details
Preparation Time
30 mins
Cooking Time
30 mins
Ingredients
- 100g olive oil
- 2 medium onions, chopped
- 280g carrots, grated
- 4 tsp chilli powder (mild or hot)
- 400g canned tomatoes
- 400g pulses and beans in water, drained
- 6 small wholemeal tortillas
- 200g low-fat natural yogurt
- 50g extra-mature cheddar cheese, finely grated
Method
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and cook until softened, stirring occasionally.
- Add the grated carrots and cook for an additional 3-4 minutes, or until they begin to soften.
- Sprinkle the chilli powder over the onion and carrot mixture and stir to combine. Cook for 1 minute.
- Pour in the canned tomatoes and pulses and beans, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until thickened.
- While the filling cooks, preheat your oven to 180°C (350°F).
- In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side, making them more pliable.
- To assemble the enchiladas, lay a tortilla flat and spoon some of the bean filling down the center of the tortilla. Roll up the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining bean filling over the top of the rolled enchiladas and sprinkle with grated cheese.
- Cover the dish with aluminium foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
