Lentil and Mushroom Enchiladas
with Cheddar Cheese and Baby Leaf Salad
Our Lentil and Mushroom Enchiladas is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
60 grams
Mature Cheddar Cheese
(Contains Milk)
20 grams
Chipotle Paste
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1.5 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the lentils in a sieve. Grate the cheese.
Once the mushrooms have browned, add the garlic and chipotle paste (add less if you'd prefer things milder) and stir-fry 30 secs.
Add the lentils, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine and simmer until thickened, 5-6 mins.
Stir through the butter (see pantry for amount) until melted. Remove from the heat.
Taste the mixture and season with salt and pepper if needed.
Lay the tortillas on a board (3 per person), spoon the mixture down the centre of each, then roll them up to enclose the filling.
Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll.
Sprinkle over the cheese, then bake on the top shelf of your oven until golden, 8-10 mins.
Meanwhile, in a large bowl, combine the red wine vinegar, a drizzle of oil and season with salt and pepper and a pinch of sugar.
Just before serving, add the baby leaves and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.
Share the lentil and mushroom enchiladas between your plates.
Serve the baby leaf salad alongside.
Enjoy!
