Bean enchiladas
INGREDIENTS
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Serves 4.
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1 tsp olive oil
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2 onions, chopped
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280g carrots, grated
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2-3 tsp chilli powder (mild or hot, according to your taste)
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2 x 400g cans chopped tomatoes
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2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
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6 small wholemeal tortillas
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200g low-fat natural yogurt
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50g extra-mature cheddar cheese (or veg alternative), finely grated
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