Mixed Bean Vegetarian Enchilada

Name: Mixed Bean Vegetarian Enchilada
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 teaspoon olive oil; 2 onions, chopped; 280 grams carrots, grated; 3 teaspoons chilli powder (mild or hot, according to your taste); 2 grams x 400 cans chopped tomatoes; 2 grams x 400 cans pulses in water, drained; 6 smalls wholemeal tortillas; 200 grams low-fat natural yogurt; 50 grams extra-mature cheddar cheese (or veg alternative), finely grated

“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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive oil1 tsp
Onionschopped2
Carrotsgrated280 g
Chilli powdermild or hot, according to your taste3 tsp
Cans tomatoes2 g
Cans pulses in waterdrained2 g
Wholemeal tortillas6 small
Natural yogurt200 g
Extra-mature cheddar cheeseor veg alternative, finely grated50 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

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.
2
Sprinkle in the chilli powder and cook for 1 min more.
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.

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