Ingredients (serves 4):
- Dash of olive oil
- 2 onions – chopped
- 280g carrots – grated
- 2-3 teaspoons of chilli powder
- 2 x 400g cans chopped tomatoes
- 2 x 400g cans of mixed beans
- 6-10 tortillas
- 200g of low-fat natural yogurt
- 50g of extra-mature cheddar cheese – finely grated
Heat the oil in a large pan and add the onions and carrots. Fry over a medium heat for 5-7 minutes until softened. Sprinkle in the chilli powder and give it a good stir around. Pour in the tomatoes and mixed beans, give it another stir and then bring to the boil and gently simmer for about 10 minutes. The sauce should have thickened after this time. Season it to your taste and set to one side.
Get an oven dish and spoon a little of the mixture over the base of the dish. Next, take one tortilla at a time, place it onto a board and put a spoonful or so of the spicy bean mixture into the middle. Wrap up the tortilla and transfer it to the oven dish with the fold facing downwards. Try to keep the tortillas on one level as otherwise the lower ones won’t cook as well. Once you’ve filled all of your tortillas and placed them into the oven dish, pour over any excess mixture over the top.
Heat up the grill to high while you make the white sauce. Mix the yoghurt and cheese together in a bowl and season with salt and pepper. Pour this over the top of the enchiladas and then stick the dish under the grill for a few minutes until it’s golden and bubbling on top. Serve up straight away with some salad. Enjoy!
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