Vegetable Enchiladas

• olive oil↗1 tsp
• onion↗2 pcs

  chopped

• carrot↗280 g

  grated

• chili powder↗2–3 tsp

  (mild or hot, to taste)

• canned chopped tomatoes2 × 400 g canned
• canned beans2 × 400 g canned

  in water, drained (used a mix of beans and lentils)

• small whole‑grain tortillas↗6
• low‑fat natural yogurt↗200 g
• aged cheddar↗50 g

  cheese (or vegetarian alternative), finely grated

Step-by-step instructions

1. 1

   Heat the olive oil in a large pan. Sauté the onion and grated carrot for 5–8 minutes until the vegetables become soft; if needed, add a little water to prevent sticking. Add the chili powder and cook for another 1 minute. Pour in the chopped tomatoes and drained beans, bring to a boil. Reduce heat and simmer for 5–10 minutes, stirring occasionally until the sauce thickens. Remove from heat and season to taste.

2. 2

   Preheat the grill to high temperature. In a large oven‑safe dish, spread a tablespoon of the bean‑chili mixture. On a clean board, lay out the tortillas, place 2–3 tbsp of the chili mixture in the centre of each, fold the sides and roll up to seal. Arrange the rolled enchiladas in the dish, spreading the remaining chili mixture evenly on top.

3. 3

   In a bowl, mix the yogurt with the grated cheddar, add your favourite spices and stir well. Brush the baked‑grilled enchiladas with the obtained mixture, spreading it evenly over the surface. Place the dish under the grill for 3–5 minutes until the top turns golden and browned. Serve hot, garnished with fresh green salad.