Wednesday, 24 April 2013

Mixed Bean Enchiladas

This recipe is based on one which I saw on BBC Good Food and I can quite safely say did more than slightly satisfy my craving for an Enchilada!  My hunger when these came out of the oven can be seen by the fact that I forgot to even photograph them cooked!

Ingredients
2 tbsp Sunflower Oil
1 tsp Cumin
2 tsp Mild Chilli Powder
1 tsp Paprika
1 tsp Oregano
1/2 tsp Garlic Salt
Black Pepper
Fresh Basil leaves
1 White Onion
1 Sweet Red Pepper
2 Carrots (grated)
1 can Mixed Bean Salad
1 can Chopped Tomatos
1 small pot Yeo Valley Plain Fat Free Yoghurt
50g Reduced Fat Strong Cheddar
75g Reduced Fat Mozarella
Juice of half a lime
6 Wholemeal Tortillas

Method
Heat the oil and fry the spices in the oil for 2-3 minutes then add the onion.

Once the onion has softened add the pepper and carrot then the mixed bean salad and half of the tin of tomatoes.

Simmer for 5 minutes.  Whilst this is simmering mix the yoghurt, cheeses and lime juice in a bowl.

Evenly distribute the mixture between six tortillas which you roll before placing in the baking dish.  Pour the other half of the tinned tomatoes over the enchiladas then spread the yoghurt sauce over the top.

Bake at 200oC for 20 minutes

Calories per torilla: 250 kCal (one portion is 2 tortillas so 500 kCal)

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