Servings: Serves: 4

Nutritional Information:

Per serving (589g)

Calories 655, Fat 15g, Saturates 7.4g, Sugars 14g, Salt 3.4g




Begin by pre-heating your oven to 190°C/375°F/Gas 5. Warm the oil in a frying pan, add the sliced onion and fry until softened. Add in the garlic and spices and stir until combined, before adding the chopped tomatoes and tomato purée and stirring again.


Simmer for a few minutes until the sauce has heated through; then add the lentils, black beans and sweetcorn. Season with salt and pepper and throw in the fresh coriander. Remove from the heat and set aside.


You can now begin to assemble your enchiladas; to help you do this, heat your tortilla wraps in the microwave for 10 seconds to make them more pliable.


Place two large spoonfuls of the filling into the middle of a tortilla wrap. Fold the two ends of the tortilla over the filling, then roll to wrap the filling tightly inside the tortilla. Repeat this with the rest of the wraps, before arranging them neatly in a casserole dish.


Heat the other tin of chopped tomatoes until warmed through and spoon over the filled tortillas. Top with the grated cheese.


Cook in the oven for 25-30 minutes, or until cheese has melted and enchiladas are piping hot. Serve with a side salad, vegetables or a plate of rice.


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