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Bean and mushroom enchiladas

Special Diets

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Bean and mushroom enchiladas
A hearty family meal that’s easy to make, cheap and nutritious.
Serves
4
Prep
10 minutes
Cook
30 minutes
Each 578g serving contains (excludes serving suggestion)
KCal
500
Carbs
61.3g
Fibre
15.0g
Protein
28.3g
Fat
12.4g
Saturates
4.9g
Sugars
17.7g
Salt
1.48g
Fruit/Veg Portion
5
Ingredients

Ingredients

2 tsp rapeseed oil
2 onions, chopped
2 cloves garlic, crushed
1 yellow pepper, chopped
250g mushrooms, sliced
2-3 tsp chilli powder (mild or hot, to taste)
1 heaped tsp oregano
1 heaped tsp cumin
1 x 400g tin chopped tomatoes
2 tbsp tomato puree
1 carrot, grated
1 x 400g can mixed beans, drained and rinsed
1 x 400g can green lentils
4 large wholemeal tortillas (approx. 65g each)
200g low-fat yogurt
75g reduced-fat Cheddar
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Method

Recipe tips
  • The chilli mixture is great served on baked sweet potatoes or rice, or spoon it over tortilla chips to make healthier nachos.
  • The chilli filling is also freezable.
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