Vegetarian enchiladas
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.5 out of 5.329 ratingsRate
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Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
Egg-free
Healthy
High-fibre
High-protein
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tsp olive oil
-
2 onions
chopped
-
280g carrots
grated
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2-3 tsp chilli powder
(mild or hot, according to your taste)
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2 x 400g cans chopped tomatoes
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2 x 400g cans pulses
in water, drained (we used mixed beans and lentils)
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6 small wholemeal tortillas
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200g low-fat natural yogurt
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50g extra-mature cheddar
cheese (or veg alternative), finely grated
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Nutrition: per serving
-
kcal430
-
fat13g
-
saturates4g
-
carbs60g
-
sugars17g
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fibre15g
high
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protein23g
high
-
salt1.36g
low
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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.
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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.
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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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A star rating of 4.5 out of 5.329 ratings
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