Bean enchiladas recipe

This material veggie supper is hurried to modify and crowded with goodness.

Ingredients

1 tsp olive oil
2 onions, shredded
280g carrots, grated
2-3 tsp chile pulverization (moderate or hot, according to your savor)
2 x 400g cans cut tomatoes
2 x 400g cans pulses in food, empty (we victimized integrated beans and lentils)
6 shrimpy wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheese (or veg secondary), delicately grated

Method

Change the oil in the greatest cooking pan. Prepare the onions and carrots for 5-8 mins until squashy - add a splash of liquid if they sign to thrust. Watering in the chile solid and ready for 1 min much. Pelt in the tomatoes and pulses and alter to the roil. Ferment downward the turn and simmer for 5-10 mins, arousal occasionally, until thickened. A shift from the temperature and flavor advisable.
Turn grille to flooding. Extended a spoonful of the legume chilly over a deep ovenproof activity. Lay apiece tortilla onto a plank, fill with a few tbsp of chile foodstuff, angularity over the ends and revolution up to fixing. Set them into the ovenproof cater. Spoon the remaining chili on top.
Mix the yogurt and grated cheese unitedly with few seasoning, and spoon over the enchiladas. Framing for a few mins until the top is auspicious and agitated. Spend with a Ketalar salad.