Bean enchiladas

INGREDIENTS

• 1 tsp olive oil
• 2 onions , chopped
• 280g carrots , grated
• 2-3 tsp chilli powder (mild or hot, according to your taste)
• 2 x 400g cans chopped tomatoes
• 2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
• 6 small wholemeal tortillas
• 200g low-fat natural yogurt
• 50g extra-mature cheddar cheese (or veg alternative), finely grated