Plant-Based Lentil Loaded Enchiladas

Name: Plant-Based Lentil Loaded Enchiladas with Cucumber Salsa & Smashed Avo
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Enchilada Sauce; 1 Avocado; 1 packet Coriander; 2 Garlic; 6 Mini Flour Tortillas; 1 packet Lentils; 1 Brown Onion; 1 Tomato; 1 Cucumber; 1 sachet Mexican Fiesta Spice Blend; 1 Carrot; 1 drizzle olive oil; 1 pinch sugar; ¼ cup water; 1 drizzle white wine vinegar

with Cucumber Salsa & Smashed Avo

4.0(20)

Recipe Development TeamUpdated on March 05, 2026

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Calories

630 kcal

Protein

26.2g protein

Preparation Time

30 minutes

Difficulty

Easy

Veggie

Spicy

Allergens:

Gluten
Soy
Wheat
May contain traces of allergens
Almond
Cashew
Eggs
Macadamia
Milk
Walnut
Soy

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. We’ve replaced the sweetcorn in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Enchilada Sauce

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

Avocado

1 packet

Coriander

Garlic

Mini Flour Tortillas

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

1 packet

Lentils

Brown Onion

Tomato

Cucumber

1 sachet

Mexican Fiesta Spice Blend

Carrot

Not included in your delivery

1 drizzle

olive oil

1 pinch

sugar

¼ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2640 kJ

Calories630 kcal

Fat16.9 g

of which saturates4 g

Carbohydrate83.2 g

of which sugars19.2 g

Dietary Fibre22.1 g

Protein26.2 g

Sodium1430 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Finely chop brown onion and garlic.
• Roughly chop tomato.
• Grate carrot.
• Drain and rinse lentils.
• Finely chop cucumber.
• 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 add a pinch of brown
sugar, the 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, add avocado and
a drizzle of olive oil to a small bowl. Mash until
smooth. Season to taste with salt and pepper.
• To a medium bowl, add tomato, cucumber and a
drizzle of white wine vinegar and olive oil.
• Toss to combine and season to taste.