Mexican-Spiced Beef & Lentil Enchiladas
with Tomato Salsa & Plant-Based Sour Cream
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1
carrot
1 tin
lentils
½ packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Plant-Based Grated Cheese
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
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
Utensils
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.
• Divide Mexican-spiced lentil enchiladas between plates. • Top with corn salsa. • Serve with plant-based sour cream. Enjoy!