Bean enchiladas

Name: Bean enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon olive oil; 2 onions, chopped; 280 grams carrots, grated; 2 teaspoons chilli powder (mild or hot, according to your taste); 2 x 400g cans chopped tomatoes; 2 x 400g cans pulses in water, drained (we used mixed beans and lentils); 6 smalls wholemeal tortillas; 200 grams low-fat natural yogurt; 50 grams extra-mature cheddar cheese (or veg alternative), finely grated

The recipe Bean enchiladas is ready in approximately 40 minutes and is definitely a super gluten free and lacto ovo vegetarian option for lovers of Mexican food. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 10g of fat, and a total of 293 calories. If you have wholemeal tortillas, g cans tomatoes, natural yogurt, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Carrot

Onion

Water

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle in the chilli powder and cook for 1 min more.

Ingredients you will need

Chili Powder

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.

Ingredients you will need

Tomato

Remove from the heat and season well.

Heat grill to high.

Equipment you will use

Grill

Spread a spoonful of the bean chilli over a large ovenproof dish.

Ingredients you will need

Chili Pepper

Spread

Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal.

Ingredients you will need

Tortilla

Chili Pepper

Roll

Place them into the ovenproof dish. Spoon the remaining chilli on top.

Ingredients you will need

Chili Pepper

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.

Ingredients you will need

Seasoning

Cheese

Yogurt

Equipment you will use

Grill

Serve with a green salad.

Equipment

Frying Pan

Grill

Ingredients

Servings:

1teaspoon

olive oil 2

onions, chopped 280grams

carrots, grated 2teaspoons

chilli powder (mild or hot, according to your taste)2

x 400g cans chopped tomatoes 2

x 400g cans pulses in water, drained (we used mixed beans and lentils)6smalls

wholemeal tortillas 200grams

low-fat natural yogurt 50grams

extra-mature cheddar cheese (or veg alternative), finely grated

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.