Plant-Based Lentil Loaded Enchiladas
with Corn Salsa & Smashed Avo
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Avocado
1 packet
Coriander
2
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Lentils
1
Brown Onion
1
Tomato
1
Cucumber
1 sachet
Mexican Fiesta Spice Blend
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 pinch
sugar
¼ cup
water
1 drizzle
white wine vinegar
Utensils
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!
