Vegetarian Enchiladas with Beans & Cheddar

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.

Add the chopped 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.

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. Distribute the remaining filling evenly over them.