Thursday, 25 October 2012

Bean and lentil enchiladas (3 colours)

Olive oil - 1 tbsp
Onion - 1, chopped
Carrot - 1 large, peeled & grated
Chilli powder - 1 tsp
Chopped tomatoes - 400 g tin
Cooked green lentils - 200 g
Cooked black beans - 200 g
Flour tortillas - 4
Cheddar cheese - 50 g, grated
Plain yoghurt - 250 g

1) Heat the olive oil in a large frying pan. Add the onion and carrot and cook, stirring occasionally, for 10 minutes until softened. Add the chilli powder, stir well and then cook for 1 minute.
2) Add the chopped tomatoes and pulses to the pan and simmer for 10 minutes.
3) Spread a spoonful of the mixture over the base of an ovenproof dish. Fill each tortilla with some of the mixture, roll up and place in the dish. Repeat for all the other tortillas and then spoon over any remaining mixture.
4) Mix together the yoghurt and cheese and spoon over the tortillas. Heat under the grill for a few minutes before serving. Serves 2-3.

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