Chorizo, Lentil and Mushroom Enchiladas
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Chorizo, Lentil and Mushroom Enchiladas

with Cheddar Cheese and Baby Leaf Salad

Allergens:
Milk
Sulphites
Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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

90 grams

Diced Chorizo

Not included in your delivery

1.5 tsp

Sugar

50 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3745 kJ
Energy (kcal)895 kcal
Fat40.5 g
of which saturates19.9 g
Carbohydrate90.9 g
of which sugars16.2 g
Protein39.7 g
Salt8.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Frying Pan
Sieve
Garlic Press
Grater
Oven dish
Large Bowl

Instructions

1

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 chorizo and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the lentils in a sieve. Grate the cheese.

3

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.

4

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.

5

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.

6

Share the lentil and mushroom enchiladas between your plates.

Serve the baby leaf salad alongside.

Enjoy!

7

Step 1 MOD: If you’re adding chorizo, add it to the pan with the mushrooms. Fry for the same amount of time, then continue as instructed.