Bean Enchiladas

2 white onions, chopped
1 red onion, chopped
2 cloves garlic, crushed
4 large carrots, grated/julienne
250 g red lentils, rinsed
2 tins tomatoes
2 tins beans, drained and rinsed (I used 1 tin cannellini beans, 1 tin mixed beans)
Chipotle, cumin, coriander, smoked paprika, oregano, garlic powder

Sour cream and grated mature cheddar

Preheat oven to 190C. Fry the onions, garlic and carrots in oil for 10 minutes.
Add the spices, lentils and tinned tomatoes. Cook for about 15 minutes.
Add the beans and bring back to the boil, simmer for a few minutes.
Spread a layer of bean mixture in the bottom of the cooking dish.
Take a tortilla and spoon some mixture along the centre. Tuck in the ends, roll up and place in the dish. Repeat until the dish is full. Spoon some more mixture on top.
Mix the cheese and sour cream together and spoon on top of the enchiladas down the middle.
Bake in the oven until bubbling and the cheese mixture on top is starting to brown, about 15 minutes.