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INGREDIENTS
- 1 teaspoon olive oil
- 2 onions (chopped)
- 280 g carrots (grated)
- 2-3 teaspoons chili powder
- 800 g canned chopped tomatoes
- 800 g canned legumes
- 6 small whole grain tortillas
- 50 g cheddar
- Salt
- 200 g plain yogurt
INGREDIENTS FOR SERVING
- Salsa enchiladas
INSTRUCTIONS
- 1Heat the oil in a large pan. Cook the onion and carrot for 5–8 minutes until softened. Add the chili powder and cook for another minute. Add the tomatoes and legumes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 5–10 minutes until the mixture thickens.
- 2Spread a spoonful of the bean mixture into a large baking dish. Fill each tortilla with a few spoonfuls of the mixture, fold the ends, and roll up. Then place them in the baking dish. Top with the remaining mixture.
- 3Mix the yogurt and grated cheese with a little chili powder and spoon over the enchiladas. Bake in a preheated oven at 250°C for a few minutes until the top is golden and bubbling.
