Vegetarian Enchilada

Heat the olive oil in a large pan. Add the chopped red onion and grated carrots, then sauté for 5–8 minutes until softened. Sprinkle in the chili spice mix and sauté for another 1 minute.

Add the chopped tomatoes and rinsed red beans, then bring to a boil. Reduce the heat and simmer, stirring occasionally, for 5–10 minutes until the sauce thickens. Season with salt to taste.

Spread a little of the bean sauce on the bottom of a large ovenproof dish. Fill each tortilla with a few spoonfuls of the ragout, fold in the ends, and roll them up tightly. Place the rolls in the dish, then spoon the remaining sauce over them.