Mexican-Spiced Beef & Lentil Enchiladas

Name: Mexican-Spiced Beef & Lentil Enchiladas with Tomato Salsa & Plant-Based Sour Cream
Total time: 30m
Yield: 2
Ingredients: olive oil; 2 clove garlic; 1 carrot; 1 tin lentils; ½ packet enchilada sauce; 6 Mini Flour Tortillas; 1 packet Plant-Based Grated Cheese; 1 tomato; 1 drizzle white wine vinegar; 1 packet Plant-Based Sour Cream; 1 packet beef mince; 1 packet vegetable stock powder; 1 tin sweetcorn; 1 sachet Mexican Fiesta spice blend

with Tomato Salsa & Plant-Based Sour Cream

4.0(114)

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Calories

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Protein

45.6g protein

Difficulty

Easy

Spicy

Allergens:

Gluten(Wheat)
Gluten
May contain traces of allergens
Milk
Peanuts
Sesame
Soy
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Walnut
Traces of Pine Nut

With wholesome lentils, mini flour tortillas, plant-based cheese and salsa, this Mexican favourite is colourful, delicious and a heap of fun. Don’t forget to dollop on the plant-based sour cream to really get the fiesta going! The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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

Ingredients

Serving amount

2 clove

garlic

carrot

1 tin

lentils

½ packet

enchilada sauce

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

Plant-Based Grated Cheese

(Contains: Gluten, May contain traces of allergens, Milk, Peanuts, Sesame, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )

tomato

1 packet

Plant-Based Sour Cream

1 packet

beef mince

1 packet

vegetable stock powder

1 tin

sweetcorn

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4090 kJ

Fat47.9 g

of which saturates19.2 g

Carbohydrate81.2 g

of which sugars13.3 g

Protein45.6 g

Sodium1886 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Finely chop garlic. Grate the carrot. Drain and rinse lentils.

• 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 medium-high heat. Cook carrot and beef mince, breaking up with a spoon, 3-4 minutes. • Add garlic, lentils, vegetable stock powder and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.

TIP: For best results, drain the oil from the pan before adding the spice blend.

• Reduce 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 mini flour tortillas on a flat surface. Divide the lentil filling and plant-based grated cheese evenly between tortillas. • Roll tortillas up tightly and place, seam-side down, in the baking dish, ensuring they fit together snugly. Brush tortillas with olive oil and pour over remaining enchilada sauce (1/4 packet for 2 people / 1/2 packet for 4 people). • Grill enchiladas until cheese is melted and tortillas have warmed through, 8-10 minutes.

• Meanwhile, roughly chop tomato. Drain sweetcorn. • Wipe out and return frying pan to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl with the corn, add tomato and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.