Vegetarian Enchiladas – Eat Healthy For Less
Time: 40 mins
Serves 4
Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner! Winner, winner, enchiladas for dinner!
Nutritional Information (per serving): Calories 430kcals; Protein 23g; Carbohydrate 60g; Total Fat 13g; Saturated Fat 4g; Dietary Fibre 15g; Salt 1.36g.
Ingredients
- 1 tsp olive oil
- 2 onions, chopped
- 280g carrots, grated
- 2-3 tsp chilli powder, mild or hot, according to your taste
- 800g tinned tomatoes
- 800g borlotti beans, drained & rinsed
- 6 small tortillas
- 200g low-fat natural yogurt
- 50g cheddar cheese
Method
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.