Beef & Lentil Loaded Enchiladas
with Corn Salsa & Smokey 'Aioli'
Load the beef and lentil filling up with carrot for sweetness, Mexican spices for some heat, and red enchilada sauce to bring it all together. Serve with a cooling salsa and our plant-based smokey aioli.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
2 clove
garlic
1
carrot
1 packet
lentils
1 tin
sweetcorn
1 sachet
Mexican Fiesta spice blend
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 bag
coriander
1 packet
beef mince
Not included in your delivery
olive oil
pinch
sugar
¼ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Finely chop brown onion and garlic. • Roughly chop tomato. Grate the carrot. • Drain and rinse half the lentils. Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high heat. Add onion, lentils and carrot, stirring, until softened, 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 stir in a pinch of 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. Transfer to a medium 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 enchiladas between plates. • Drizzle plant-based smokey aioli over enchiladas. • Top with corn salsa. Tear over coriander. Enjoy!
