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Vegetarian enchiladas

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Ingredients

  • 1 tsp olive oil
  • 2 onions, chopped
  • 280g carrots, grated
  • 2-3 tsp chilli powder (mild or hot, according to your taste)
  • 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 (or veg alternative), finely grated

Method

  • STEP 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.

  • STEP 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.

  • STEP 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. Serve with a green salad.

Recipe from Good Food magazine, February 2011

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