Bean and mushroom enchiladas

Bean and mushroom enchiladas
prep: 10 minutes
cook: 30 minutes
serving: 4

Nutrition Facts

each serving
KCal 500
Carbs 61.3g
fiber 15g
Protein 28.3g
Fat 12.4g
Saturates 4.9g
Sugars 17.7g
Salt 1.48g
Fruit/Veg Portion 5

Ingredients

all 16 types
  1. 2 tsp rapeseed oil
  2. 2 onions, chopped
  3. 2 cloves garlic, crushed
  4. 1 yellow pepper, chopped
  5. 250g mushrooms, sliced
  6. 2-3 tsp chilli powder (mild or hot, to taste)
  7. 1 heaped tsp oregano
  8. 1 heaped tsp cumin
  9. 1 x 400g tin chopped tomatoes
  10. 2 tbsp tomato puree
  11. 1 carrot, grated
  12. 1 x 400g can mixed beans, drained and rinsed
  13. 1 x 400g can green lentils
  14. 4 large wholemeal tortillas (approx. 65g each)
  15. 200g low-fat yogurt
  16. 75g reduced-fat Cheddar

Directions

5 steps in total
Step 1

Preheat the oven to 180°C/gas mark 4. Heat the oil in a saucepan, then fry the onion for 2-3 minutes until soft. Add the garlic, yellow pepper, mushrooms, chilli powder, oregano and cumin. Stir the ingredients together.

Step 2

Add the tomatoes, tomato puree and carrot. Mix well. Bring to the boil, turn down the heat, cover with a lid, then simmer for 10 minutes, stirring occasionally.

Step 3

Add the mixed beans and green lentils, mix, then bring back to boiling point. Stir and remove from the heat.

Step 4

Spread 4 tablespoons of the chilli mixture over the base of a large ovenproof dish. Lay the tortillas onto a board and divide the rest of the chilli mixture between them. Fold over the ends and roll up to seal. Place them in a row in the ovenproof dish.

Step 5

Mix the yogurt and grated Cheddar together, and dot over the enchiladas. Bake for 12-15 minutes, until lightly browned. Serve with salad.

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