Lentil and Mushroom Enchiladas
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Lentil and Mushroom Enchiladas

with Cheddar Cheese and Baby Leaf Salad

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


serving amount

120 grams

Sliced Mushrooms

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)


2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

20 grams

Chipotle Paste

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


50 milliliter(s)


20 grams



Nutritional information

Energy (kJ)2916 kJ
Energy (kcal)697 kcal
Fat24.3 g
of which saturates13.9 g
Carbohydrate89.5 g
of which sugars15.9 g
Protein28.4 g
Salt5.64 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan
Garlic Press
Oven dish
Large Bowl



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, grate the cheese.

Drain and rinse the lentils in a sieve.

Peel and grate the garlic (or use a garlic press).


Once the mushrooms have browned, add the garlic and chipotle paste, stir-fry 30 secs.

Add the lentils, passata, red wine stock, sugar and water (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 pinch of sugar, salt and pepper.

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 enchiladas between your plates.

Serve the salad alongside.