Bean and mushroom enchiladas | Diabetes UK

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