Pack flavour into your meal with these easy vegetarian enchiladas that are filled with
flavour into your meal with these easy to make veggie enchiladas that are filled with
Heat oil in a large frying pan and cook the onions, then the 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, mixed beans and lentils 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 and serve with a green salad.