Mexican-Spiced Lentil Enchiladas
with Cucumber Salsa & Plant-Based Sour Cream
- 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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2
Brown Onion
1
carrot
1 tin
lentils
½ packet
enchilada sauce
6
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)
1
cucumber
1
tomato
1 packet
Plant-Based Sour Cream
2 clove
garlic
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
1 pinch
sugar
Nutrition
Utensils
Cooking Steps
• Finely chop garlic and onion. 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 onion and carrot until softened, 3-4 minutes. • Add 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 mini flour tortillas on a flat surface. Divide the lentil filling evenly between tortillas. • Roll tortillas up tightly and place, seam-side down, in baking dish, ensuring they fit together snugly. Pour over remaining enchilada sauce (1/4 packet for 2 people / 1/2 packet for 4 people) and sprinkle with plant-based grated cheese. • Grill enchiladas until cheese is melted and tortillas have warmed through, 8-10 minutes.
• Meanwhile, roughly chop cucumber and tomato. • In a medium bowl, combine cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Mexican-spiced lentil enchiladas between plates. • Top with cucumber salsa. • Serve with plant-based sour cream. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found the enchiladas surprisingly tasty, with the perfect amount of spice for most.
- Ease of prep: Reviewers noted this dish was super easy to cook, making it a convenient option.
- Suggestions: Consider using all the spice mix for more heat; add extra sour cream for better balance.
- Portions: Some found there was too much filling for the provided tortillas; consider using larger or more tortillas.
