Plant-Based Cheezy Lentil Enchiladas

Name: Plant-Based Cheezy Lentil Enchiladas with Coconut Yoghurt & Tomato Salsa
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 onion; 2 clove garlic; 1 carrot; 1 tin lentils; ¼ cup water; 1 packet enchilada sauce; 1 pinch sugar; 6 mini flour tortillas; 1 cucumber; 1 tomato; 1 drizzle white wine vinegar; 1 packet Plant-Based Coconut Yoghurt; 1 sachet Mexican Fiesta spice blend; 1 packet plant-based shredded Cheddar cheese

with Coconut Yoghurt & Tomato Salsa

Up to 180$ + Free Treats / Extras for Life

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!

Tags:

Plant Based

•Spicy

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

onion

2 clove

garlic

carrot

1 tin

lentils

1 packet

enchilada sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

cucumber

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

Energy (kJ)2994 kJ

Fat34.9 g

of which saturates7.6 g

Carbohydrate85.9 g

of which sugars24.7 g

Protein18.8 g

Sodium2282 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

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.