Vegetarian Enchiladas is a modern British recipe for a classic weeknight supper dish of tortillas with a vegetarian bean chili filling that are topped with more bean chilli and a yoghurt and cheese mixture before being grilled to finish. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetarian Enchiladas.
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An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. This recipe is for enchiladas with a vegetarian filling of bean chili, that are topped with more bean chili and a blend of yoghurt and cheese before baking.
Ingredients:
1 tsp olive oil
2 onions, chopped
280g carrots, grated
2–3 tsp chilli powder (mild or hot, according to your taste)
2 x 400g tins chopped tomatoes
2 x 400g tins pulses in water, drained (eg mixed beans and lentils)
6 small wholemeal tortillas
200g low-fat natural yoghurt
50g vintage cheddar cheese (or veg alternative), finely grated
Method:
Set a large frying pan over medium heat. Add the oil and use to cook the onions and carrots for 5–8 minutes until soft — add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 minute more. Pour in the tomatoes and pulses and bring to a boil.
Reduce the heat to a simmer and cook for 5–10 minutes, stirring occasionally, until thickened. Remove from the heat and season well.
Heat your grill (broiler) to high. Spread a spoonful of the bean chili over a large ovenproof dish. Lay each tortilla onto a chopping board, fill with a few tablespoons of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
Mix the yoghurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling.
