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.
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.
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
plant-based coconut yoghurt(May be present Milk)
Mexican Fiesta spice blend(May be present Gluten)
plant-based shredded Cheddar cheese
white wine vinegar
Finely chop the brown onion and garlic. Grate the carrot. Drain and rinse the lentils.
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.
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.
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.
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.
Divide the cheezy lentil enchiladas between plates. Top with the tomato salsa. Serve with the plant-based coconut yoghurt.