Vegetarian Enchiladas – Eat Healthy For Less
Time: 40 mins
£1.26 per serving
Nutritional Information (per serving): Calories 430 kcals; Protein 23g; Carbohydrate 60g; Total Fat 13g; Saturated Fat 4g; Dietary Fibre 15g; Salt 1.36g.
- 1 tsp olive oil
- 2 onions, chopped
- 280g carrots, grated
- 2-3 tsp chilli powder (mild or hot, according to your taste)
- 2 x 400g cans chopped tomatoes
- 2 x 400g cans pulses in water, drained
- 6 small wholemeal tortillas
- 200g low-fat natural yogurt
- 50g extra-mature cheddar cheese (or veg alternative), finely grated
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.