Vegetarian Bean Enchiladas with Cheddar

Heat the olive oil in a large pan. Sauté the finely diced onions and grated carrots for about 5–8 minutes until soft.

Add the chili powder and roast for another minute to release the aroma.

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