Bean and vegetable enchiladas with cheese

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• Olive oil1 tsp
• OnionsChopped2
• CarrotsGrated280 g
• Chilli powder (mild or hot, to taste)2 tsp
• Canned chopped tomatoes (400 g cans)2 cans
• Canned pulses (400 g cans, such as beans or lentils)Drained2 cans
• Small wholemeal tortillas6
• Low-fat natural yogurt200 g
• Extra-mature cheddar (or vegetarian alternative)Finely grated50 g

1. 1

   In a large frying pan, warm the oil and cook the carrots and onions for 5-8 minutes until soft, adding a little water if they begin to stick. Add the chilli powder and cook it for 1 minute. Add the tomatoes and beans or lentils, bring to the boil, then turn the heat down and simmer 5-10 minutes, stirring now and then, until thick. Take off the heat and season well.

2. 2

   Heat the grill to high. Smear a spoonful of the bean mixture over the base of a large ovenproof dish. Lay a tortilla on a board, add a few tablespoons of filling, fold in the ends and roll up tightly. Place seam-side down in the dish and repeat. Spoon the leftover filling over the top.

3. 3

   Combine the yogurt and grated cheese with a little seasoning and spoon it over the enchiladas, then grill for a few minutes until golden and bubbling. Serve alongside a green salad.