Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
22
High
Nutrition per serving
Calories477.9 kcal (24%)
Total Fat14.2 g (20%)
Carbs65.1 g (25%)
Sugars31.1 g (35%)
Protein22.1 g (44%)
Sodium838.9 mg (42%)
Fiber15.3 g (54%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tspolive oil
2onions
chopped
280gcarrots
grated
2 tspchilli powder
mild or hot, according to your taste
2 x 400gcans chopped tomatoes
2 x 400gcans pulses in water
drained, we used mixed beans and lentils
6wholemeal tortillas
small
200glow-fat natural yogurt
50gextra-mature cheddar cheese
or veg alternative, finely grated
Instructions
Step 1
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.
Step 2
STEP 2 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.
Step 3
STEP 3 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.
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