- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 280g carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2-3 tsp chilli powder (mild or hot, according to your taste)
- 2 x 400g cans chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
- 6 small wholemeal tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 200g low-fat natural yogurt
- 50g extra-mature cheddar cheese (or veg alternative), finely grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
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.
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.
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.