Mixed Bean Vegetarian Enchilada

Mixed Bean Vegetarian Enchilada

VegetarianGluten Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 77.19
  • Health score: 29.00
  • Weight Watcher points: 8.00

Summary

The recipe Mixed Bean Vegetarian Enchiladan is ready in around 45 minutes and is definitely an excellent gluten free and lacto ovo vegetarian option for lovers of Mexican food. One portion of this dish contains approximately 11g of protein, 10g of fat, and a total of 284 calories. For 87 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a hor d'oeuvre. If you have wholemeal tortillas, onions, extra-mature cheddar cheese, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is good. Similar recipes include Vegetarian Enchilada, Vegetarian Enchilada, and Vegetarian Enchilada.

Ingredients

  • olive oil
    olive oil1 teaspoon
  • onions
    onions2
  • carrots
    carrots280 grams
  • chilli powder
    chilli powder3 teaspoons
  • cans tomatoes
    cans tomatoes2 grams
  • cans pulses in water
    cans pulses in water2 grams
  • wholemeal tortillas
    wholemeal tortillas6 small
  • natural yogurt
    natural yogurt200 grams
  • extra-mature cheddar cheese
    extra-mature cheddar cheese50 grams
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.

Step 2

Sprinkle in the chilli powder and cook for 1 min more.

Step 3

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.

Step 4

Remove from the heat and season well.

Step 5

Heat grill to high.

Step 6

Spread a spoonful of the bean chilli over a large ovenproof dish.

Step 7

Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal.

Step 8

Place them into the ovenproof dish. Spoon the remaining chilli on top.

Step 9

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.

Step 10

Serve with a green salad.

Categories

Cuisines: Mexican

Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, lacto ovo vegetarian

Source Information

Source: Foodista

License: CC BY 3.0

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