Ingredients
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1 onionchopped
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250g carrotsgrated
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1 tbsp olive oil
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2 tsp mild chilli powder
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1 tsp ground cumin
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400g tin chopped tomato
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400g tin baked beansdrained
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400g tin mixed beansdrained
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6 small tortillas
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200g low fat natural yoghurt
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50g cheesegrated
Directions
Indulge in these delicious meatless enchiladas filled with savory beans and topped with spicy chili and melted cheese. This flavorful recipe is sure to become a favorite in your home!
Ingredients
| 1 onion | |
| 250g carrots | |
| 1 tbsp olive oil | |
| 2 tsp mild chilli powder | |
| 1 tsp ground cumin | |
| 400g tin chopped tomato | |
| 400g tin baked beans | |
| 400g tin mixed beans | |
| 6 small tortillas | |
| 200g low fat natural yoghurt | |
| 50g cheese |
Steps
|
1
|
Put the onion and the carrots in a large Pyrex® casserole dish and sprinkle them with olive oil. Place the dish on the base of the oven using HIGH MICROWAVE for 5-6 minutes. Stir halfway through cooking. |
|
2
|
Add the chilli powder and the ground cumin. Cook using HIGH MICROWAVE for 1 minute. Add the tomatoes and the beans and boil them using HIGH MICROWAVE for 8-10 minutes. Then, cook using SIMMER MICROWAVE for 10 minutes, stirring occasionally. |
|
3
|
Spread a thin layer of the mixture over the base of the square Pyrex® dish. Fill each tortilla with a few tablespoons of the mixture, fold over the ends and roll up to seal. |
|
4
|
Place the tortillas in the dish, side down. Cover them with the remaining mixture. Mix together the yoghurt and the grated cheese and add them to the dish. |
|
5
|
Place the dish on the grill tray in the lower shelf position and cook the tortillas on GRILL 1 for 10-15 minutes. |
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