Beef & Lentil Loaded Enchiladas
with Cucumber Salsa & Smashed Avo
Whether you're plant-based or not, you're in for a treat with these enchiladas. Load the lentil filling with carrot for sweetness, Mexican spices for some heat and enchilada sauce to bring it all together. Serve with a cooling salsa and some mashed avo to take the enchiladas to new heights.
We’ve replaced the sweetcorn in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Avocado
1 packet
Coriander
2
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Lentils
1
Brown Onion
250 g
Beef Mince
1
Tomato
1
Cucumber
1 sachet
Mexican Fiesta Spice Blend
1
Carrot
Utensils
Cooking Steps
• Finely chop brown onion and garlic. • Roughly chop tomato. • Grate carrot. • Drain and rinse half the lentils. • Drain sweetcorn. . Slice avocado in half and scoop out flesh.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, beef mince, lentils and carrot, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add garlic and Mexican Fiesta spice blend. Cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add a pinch of brown
sugar, the water and half the enchilada sauce.
• Simmer until slightly reduced, 1-2 minutes.
• Season with salt and pepper to taste.
• Preheat grill to medium-high. Drizzle a baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon some lentil filling down the centre of a tortilla, then roll it up tightly and place, seam-side down, in the baking dish. Repeat with remaining filling and tortillas, ensuring they fit together snugly. • Pour over remaining enchilada sauce. • Grill enchiladas until golden and tortillas have warmed through, 8-10 minutes. TIP: Grills cook fast, so keep an eye on the enchiladas!
• While enchiladas are grilling, wipe out and return frying pan to high heat. • Cook corn until lightly browned, 4-5 minutes. In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste. Add corn to bowl. • To bowl, add tomato and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Divide beef and lentil loaded enchiladas between plates. • Top with corn salsa. Tear over coriander. Enjoy!
