Mexican Lentil Enchiladas

SPICY! The spice blend is hot, use less if you're sensitive to heat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot until softened, 3-4 minutes. Add the garlic, lentils and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.

Reduce the heat to medium, then add 1/2 the enchilada sauce (see ingredients), a pinch of sugar and a splash of water and simmer until slightly reduced, 1-2 minutes. Season to taste.

Preheat the grill to medium-high. Drizzle a baking dish with olive oil. Lay the mini flour tortillas on a flat surface. Divide the lentil mixture evenly between tortillas. Roll the tortillas up tightly and place, seam-side down, in a baking dish, ensuring they fit together snugly. Pour over the remaining enchilada sauce (1/4 packet for 2P / 1/2 packet for 4P) and sprinkle with the plant-based grated cheese. Grill the enchiladas until the cheese is melted and the tortillas have warmed through, 8-10 minutes.

While the enchiladas are grilling, roughly chop the cucumber and tomato. In a medium bowl, combine the cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.