Vegetarian Enchiladas with Beans & Cheddar

Preparation of the Filling

• 1
  Heat the olive oil in a large pan. Sauté the chopped onions and grated carrots for 5–8 minutes until soft. Add the chili powder and fry for another minute.
• 2
  Add the diced tomatoes and drained beans and bring everything to a boil. Reduce the heat and simmer for 5–10 minutes, stirring occasionally, until the mixture has slightly thickened. Season with a pinch of salt.

Filling and Baking

• 1
  Preheat the oven to 250 °C. Spread some of the bean mixture in a large baking dish. Fill each tortilla with a few tablespoons of the filling, fold in the ends, and roll up tightly. Place the rolls seam-side down in the baking dish. Spread the remaining filling evenly over them.
• 2
  Mix the natural yogurt with the grated Cheddar and a pinch of chili powder. Spoon the mixture over the enchiladas. Bake in the preheated oven for a few minutes until the cheese is melted, bubbling, and lightly browned. Serve hot with enchilada sauce or salsa.