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Plant-Based Cheezy Lentil Enchiladas

Plant-Based Cheezy Lentil Enchiladas

with Coconut Yoghurt & Tomato Salsa

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Whether you're plant-based or not, you're in for a treat with these enchiladas. Load the lentil filling up with grated carrot for sweetness, Mexican spices for some heat, and red enchilada sauce to bring it all together. The plant-based 'Cheddar' on top gets so lovely and gooey under the grill, you'd swear it was the real thing!

This recipe is under 650kcal per serving.

Tags:Plant BasedUnder 650kcal
Allergens:GlutenSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

2 clove

garlic

1

carrot

1 tin

lentils

½ packet

enchilada sauce

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1

cucumber

1

tomato

1 packet

plant-based coconut yoghurt

(May be present Milk)

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 packet

plant-based shredded Cheddar cheese

Not included in your delivery

1

olive oil

1 pinch

sugar

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2589 kJ
Fat23 g
of which saturates9.7 g
Carbohydrate86.1 g
of which sugars22.9 g
Protein19.4 g
Sodium2020 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion and garlic. Grate the carrot. Drain and rinse the lentils.

2

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until softened, 3-4 minutes. Add the garlic, lentils and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.

3

Reduce the heat to medium, then stir in a pinch of sugar, a splash of water and 1/2 the enchilada sauce (1/4 packet for 2 people / 1/2 packet for 4 people). Simmer until slightly reduced, 1-2 minutes. Season to taste.

4

Preheat the grill to medium-high. Drizzle a large baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon some lentil mixture down the centre of a tortilla, then roll it up tightly and place, seam-side down, in the baking dish. Repeat with the remaining lentil mixture and tortillas, ensuring they fit together snugly. Pour over the remaining enchilada sauce (1/4 packet for 2 people / 1/2 packet for 4 people), then sprinkle with the plant-based shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas have warmed through, 8-10 minutes.

5

While the enchiladas are grilling, roughly chop the cucumber and tomato. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the cucumber and tomato. Toss to combine.

6

Divide the cheezy lentil enchiladas between plates. Top with the tomato salsa. Serve with the plant-based coconut yoghurt.