Enchiladas

Heat oil in a large pan. Cook onion and carrots for 5–8 minutes until softened. Add chili powder and cook for another 1 minute. Add tomatoes and legumes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5–10 minutes, until the mixture thickens.

Spread a spoonful of the bean mixture into a large baking dish. Fill each tortilla with several spoonfuls of the mixture, fold in the ends, and roll up. Then place them into the baking dish. Top with the remaining mixture.

Mix yogurt and grated cheese with a little chili powder and spoon over the enchiladas. Bake in a preheated oven at 250°C for several minutes, until the surface is golden and bubbling.