HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Cheezy Lentil Enchiladas
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

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

2 clove




1 tin


½ packet

enchilada sauce


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)





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


olive oil

1 pinch


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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.