Plant-Based Lentil Loaded Enchiladas

Name: Plant-Based Lentil Loaded Enchiladas with Corn Salsa & Smashed Avo
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 brown onion; 2 clove garlic; 1 tomato; 1 carrot; 1 packet lentils; 1 tin sweetcorn; 1 avocado; 1 sachet Mexican Fiesta spice blend; pinch brown sugar; ¼ cup water; 1 packet enchilada sauce; 6 mini flour tortillas; drizzle white wine vinegar; ½ packet coriander

with Corn Salsa & Smashed Avo

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Whether you're plant-based or not, you're in for a treat with these enchiladas. Load the lentil filling with carrot for sweetness, Mexican spices for some heat and enchilada sauce to bring it all together. Serve with a cooling salsa and some mashed avo to take the enchiladas to new heights.

Tags:

Plant Based

•Spicy

•Climate Superstar

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

2 clove

garlic

tomato

carrot

1 packet

lentils

1 tin

sweetcorn

avocado

1 sachet

Mexican Fiesta spice blend

1 packet

enchilada sauce

mini flour tortillas

½ packet

coriander

Not included in your delivery

olive oil

pinch

brown sugar

¼ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2998 kJ

Calories716 kcal

Fat26 g

of which saturates4.7 g

Carbohydrate82.6 g

of which sugars19.8 g

Dietary Fibre28.2 g

Protein26.7 g

Sodium1372 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Finely chop brown onion and garlic. • Roughly chop tomato. • Grate carrot. • Drain and rinse lentils. • Drain sweetcorn. • Slice avocado in half and scoop out flesh.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, lentils and carrot, stirring, until softened, 3-4 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add garlic and Mexican Fiesta spice blend. Cook until fragrant, 1-2 minutes.

• Reduce heat to medium, then stir the brown sugar, water and half the enchilada sauce. • Simmer until slightly reduced, 1-2 minutes. • Season with salt and pepper to taste.

• Preheat grill to medium-high. Drizzle a baking dish with olive oil. • Lay mini flourtortillas 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 the baking dish. Repeat with remaining filling and tortillas, ensuring they fit together snuggly. • Pour over remaining enchilada sauce. • Grill enchiladas until golden and tortillas have warmed through, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the enchiladas!

• While enchiladas are grilling, wipe out and return frying pan to high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • In a small bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste. • To bowl with corn, add tomato and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

• Divide plant-based lentil loaded enchiladas between plates. • Top with corn salsa and smashed avo. • Tear over coriander(see ingredients) to serve. Enjoy!