Prep 10 mins
Cook 15 mins
Mexican food lends itself to being vegetarian – with protein packed beans this is so quick and easy you can whip it up in no time. You could easily add some spinach, kale or mushrooms to the sauce for variation.
1 tsp olive oil
2 onions, chopped
3 small carrots, grated
2-3tsp chilli powder (according to taste)
1tsp ground coriander
1 x 400g can chopped tomatoes
1 x 400g can mild chilli beans
1 x 400g can mixed beans or lentils in water, drained
6 small wholemeal tortillas
200g low-fat natural yoghurt
50g cheddar cheese, finely grated
Paprika for serving
1. Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 minutes until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and coriander 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 minutes, stirring occasionally, until thickened. Remove from the heat and season well.
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.
3. Mix the yogurt and grated cheese together with some seasoning, spoon over the enchiladas and top with smoked paprika. Grill for a few minutes until the top is golden and bubbling. Serve with a green salad.