FOOD FRIDAY - VEGETARIAN ENCHILADAS

“Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.” - Yotam Ottolenghi

A substantial vegetarian dish that is healthful, tasty and filling. Perfect for those cold Winter nights, or even hot Summer lunches! It’s interesting how in tropical climates people like eating very hot, spicy food.

VEGETARIAN ENCHILADAS
Ingredients
2 tbsp olive oil
2 red onions, chopped
300 g carrots, finely grated
2-3 tsp chilli powder (mild or hot, according to taste)
1/2 tsp of ground allspice
Salt, pepper to taste
2 x 400g cans chopped tomatoes
2 x 400g cans pulses in water, drained (mixed beans and lentils)
6 wholemeal tortillas
200 g Greek yogurt

100 g extra-mature cheddar cheese finely grated

Method
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 pulses 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.
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 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 yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

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