Been a busy little bee lately - but have still been cooking lovely meals... also need to point out that I've not cooked all of them - the hubby takes his turn - but I always refer to 'I' in the blog!!!
This is delicious and from the BBC Good Food website
Bean Enchiladas
Serves 2
PP per serving 10
1 tsp olive oil
1 onions , chopped
140g carrots , grated
1-2 tsp chilli powder (mild or hot, according to your taste)
1 x 400g cans chopped tomatoes
1 x can mixed beans... I used two half cans - of butterbeans and kidney beans
4 small weight watchers wholemeal tortillas
100g low-fat/fat free natural yogurt
40g extra-mature cheddar cheese (or veg alternative), finely grated
Method:
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. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and bean and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
2. Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
3. Mix the yogurt and half of the grated cheese together with some seasoning, and spoon over the enchiladas. Then sprinkle the remaining cheese over the top and grill for a few mins until the top is golden and bubbling. Serve with a green salad. (I added a few shavings of parmesan and a few croutons!)
Comments
Post a Comment