Pork & Lentil Loaded Enchiladas

Name: Pork & Lentil Loaded Enchiladas with Cucumber Salsa & Smashed Avo
Total time: 30m
Yield: 2
Ingredients: 1 packet Enchilada Sauce; 1 Avocado; 1 packet Coriander; 2 Garlic; 250 g Pork Mince; 6 Mini Flour Tortillas; 1 packet Lentils; 1 Brown Onion; 1 Tomato; 1 Cucumber; 1 sachet Mexican Fiesta Spice Blend; 1 Carrot

with Cucumber Salsa & Smashed Avo

5.0(1)

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Calories

:

804 kcal

Protein

:

50.3g protein

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

(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Macadamia, Milk, Walnut;)

1

Avocado

1 packet

Coriander

2

Garlic

250 g

Pork Mince

6

Mini Flour Tortillas

(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)

1 packet

Lentils

1

Brown Onion

1

Tomato

1

Cucumber

1 sachet

Mexican Fiesta Spice Blend

1

Carrot

Nutritional Values

Energy (kJ)3360 kJ

Calories804 kcal

Fat26.2 g

of which saturates8.5 g

Carbohydrate81.7 g

of which sugars17.7 g

Dietary Fibre22.1 g

Protein50.3 g

Sodium1500 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

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

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, pork mince, lentils and carrot, breaking up with a spoon, until just browned, 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.

3

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

4

• 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 the baking dish. Repeat with remaining filling and tortillas, ensuring they fit together snugly. • 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!

5

• While enchiladas are grilling, wipe out and return frying pan to high heat. • Cook corn until lightly browned, 4-5 minutes. In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste. Add corn to bowl. • To bowl, 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.