4 Serves
45 Mins
Heat the cooking oil in a large frying pan over medium heat.
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JapaneseVitamin E
4 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
386 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
558 mg / 1,250 mgPotassium
781 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
18 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Add the chopped onion and carrots to the pan. Sauté for 5 to 8 minutes until softened, adding a splash of water if the vegetables begin to stick.
Stir in the chili powder and cook for an additional minute to toast the spices.
Pour in the tomatoes and pulses. Bring the mixture to a boil, then reduce the heat and simmer for 5 to 10 minutes, stirring occasionally, until the sauce has thickened.
Remove the pan from the heat and stir in seasoning to taste.
Preheat your oven grill to high. Spread a small amount of the bean mixture into the bottom of an ovenproof dish.
Lay out the tortillas. Place a few tablespoons of the bean mixture onto each, fold in the ends, and roll them up tightly. Arrange the filled tortillas in the prepared ovenproof dish.
Top the enchiladas with the remaining bean mixture. In a small bowl, whisk together the yogurt and white cheese with a pinch of seasoning, then spread this mixture evenly over the top.
Place the dish under the grill for a few minutes until the cheese is melted, golden, and bubbling.
34
g82
g18
g
Mexican