Plant-Based Cheezy Lentil Enchiladas
with Coconut Yoghurt & Tomato Salsa
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!
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.
Ingredients
1
onion
2 clove
garlic
1
carrot
1 tin
lentils
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
cucumber
1
tomato
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1 sachet
Mexican Fiesta spice blend
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
¼ cup
water
1 pinch
sugar
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
Finely chop onion and garlic. Grate the carrot. Drain and rinse 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 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 filling down the centre of a tortilla, then roll it up tightly and place, seam-side down, in baking dish. Repeat with remaining lentil filling 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.
Divide cheezy lentil enchiladas between plates. Top with tomato salsa. Serve with plant-based coconut yoghurt.
