Plant-Based Cheezy Lentil Enchiladas

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 medium-high heat. Cook onion and carrot, stirring, until softened, 3-4 minutes. Add garlic, lentils and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.

Reduce heat to medium, then stir in a pinch of sugar, the water and 1/2 the enchilada sauce. Simmer until slightly reduced, 1-2 minutes. Season 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 mixture down the centre of a tortilla, then roll it up tightly and place, seam-side down, in baking dish. Repeat with remaining lentil mixture and tortillas, ensuring they fit together snugly. Pour over remaining enchilada sauce, then sprinkle with plant-based shredded Cheddar cheese. Grill enchiladas until cheese is melted and golden and tortillas have warmed through, 8-10 minutes.

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