Enchiladas with Beans and Vegetables

Heat the oil in a large pan. Sauté the diced onions and grated carrots for 5–8 minutes until soft. Add the chili powder and cook for another minute.

Add the chopped tomatoes and drained kidney beans and bring everything to a boil. Reduce heat and simmer, stirring occasionally, for 5–10 minutes until the sauce has thickened. Season with salt.

Spread a spoonful of the bean mixture on the bottom of a large baking dish. Fill each tortilla with a few spoonfuls of the mixture, fold in the ends, and roll up. Place the rolls seam-side down in the baking dish. Spread the remaining filling over them.