Online Recipes

Vegetarian enchiladas

Name: Vegetarian enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tsp olive oil; 2 onions chopped; 280g carrots grated; 2-3 tsp 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 small wholemeal tortillas; 200g low-fat natural yogurt; 50g extra-mature cheddar cheese (or veg alternative), finely grated

4 servings

porties

10 minutes

actieve tijd

40 minutes

totale tijd

Begin met koken

Ingrediënten

1 tsp olive oil

2 onions chopped

280g carrots grated

2-3 tsp 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 small wholemeal tortillas

200g low-fat natural yogurt

50g extra-mature cheddar cheese (or veg alternative), finely grated

Instructies

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. Sprinkle in the chilli powder and cook for 1 min more. 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. 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. Serve with a green salad.

Voedingswaarde

Portiegrootte

Calorieën

430

Totale vet

13 g

Verzadigd vet

4 g

Onverzadigd vet

Transvet

Cholesterol

Natrium

1.36 mg

Totale koolhydraten

60 g

Voedingsvezels

15 g

Totale suikers

17 g

Eiwit

23 g