Beef & Lentil Loaded Enchiladas
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Beef & Lentil Loaded Enchiladas

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.

Tags:
Spicy
Allergens:
Gluten
Soy

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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; 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

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Nutritional Values

Energy (kJ)3858 kJ
Fat44.2 g
of which saturates9.6 g
Carbohydrate75.9 g
of which sugars18.8 g
Protein47.5 g
Sodium1954 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Dish

Instructions

1
1

• Finely chop brown onion and garlic. • Roughly chop tomato. Grate the carrot. • Drain and rinse half the lentils. Drain sweetcorn.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Divide beef and lentil enchiladas between plates. • Drizzle plant-based smokey aioli over enchiladas. • Top with corn salsa. Tear over coriander. Enjoy!