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+ +

Lentil Enchiladas with Roasted Pepper & Cashew Crema

- +

+ Lentil Enchiladas with Roasted Pepper & Cashew Crema +

+ - + -

- +

★★★★★

+ +

Gousto

- - - Total Time: 30 min - Difficulty: Easy - Servings: 3 - - - Source: - - gousto.co.uk - - + + + Total Time: 30 min + + Difficulty: Easy + + Servings: 3 + + + + Source: + + + gousto.co.uk +

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Ingredients

-                37.5 cashew nuts
1 1/2 tsp ground cumin
1 pinch chilli flakes
585g green lentils, (1.5 cans)
9 plain tortillas (weight watchers white)
3 tsp smoked paprika
22.5ml soy sauce
3 tbsp tomato paste
3 garlic cloves
250g cherry tomatoes
15g parsley
1 1/2 red peppers
1 lime
1 red onion

-            

Ingredients

+            
+              37.5 cashew nuts
+            

+            
+              1 1/2 tsp ground cumin
+            

+            
+              1 pinch chilli flakes
+            

+            
+              585g green lentils, (1.5 cans)
+            

+            
+              9 plain tortillas (weight watchers white)
+            

+            
+              3 tsp smoked paprika
+            

+            
+              22.5ml soy sauce
+            

+            
+              3 tbsp tomato paste
+            

+            
+              3 garlic cloves
+            

+            
+              250g cherry tomatoes
+            

+            
+              15g parsley
+            

+            
+              1 1/2 red peppers
+            

+            
+              1 lime
+            

+            
+              1 red onion
+            

+          

- + +

- -

- - - - -

Directions

-            Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil half a kettle
Peel and finely dice the red onion[s]
Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large strips
Add the pepper strips and garlic cloves (skins on) to a baking tray with a drizzle of vegetable oil
Put the tray in the oven for 15-20 min or until the pepper has softened
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat
Once hot, add most of the diced onion (save the rest for garnish!) with a pinch of salt and cook for 4-5 min or until softened
Once the onion has softened, add the smoked paprika and ground cumin to the pan and cook for 1-2 min or until fragrant
Drain and rinse the green lentils
Add the drained lentils, soy sauce, tomato paste and 100ml [200ml] boiled water to the pan and cook for 2-3 min further or until the sauce has reduced to a thick, ragù-like consistency – this is your lentil mixture
Once thickened, divide most of the lentil mixture between the tortillas
Roll each tortilla up and arrange them into an oven-proof dish (or two!)
Top with the remaining lentil mixture and drizzle over some olive oil
Put the dish[es] in the oven for 8-10 min or until the tortillas are starting to crisp – these are your lentil enchiladas
While the lentil enchiladas are in the oven, chop the parsley roughly, including the stalks (save some leaves for garnish!) and peel the skin from the roasted garlic, discard the skin
Add the chopped parsley, peeled roasted garlic, roasted pepper, cashew nuts, chilli flakes (can't handle the heat? Go easy!),the juice of 1/2 [1] lime, 50ml [100ml] water and a generous pinch of salt to a food processor and blitz until smooth – this is your roasted pepper & cashew crema
Chop the cherry tomatoes in half and season them with a pinch of salt
Cut the remaining lime into wedges
Serve the lentil enchiladas and top with the roasted pepper & cashew crema and the halved cherry tomatoes
Garnish with the remaining diced onion, reserved parsley leaves and a lime wedge
Enjoy!

+      
+        
+
+        
+
+        
+          Directions
+          
+            Preheat the oven to 200°C/ 180°C (fan)/ gas 6

+            Boil half a kettle

+            Peel and finely dice the red onion[s]

+            
+              Deseed the pepper[s] (scrape the seeds and pith out with a
+              teaspoon) and cut into large strips
+            

+            
+              Add the pepper strips and garlic cloves (skins on) to a baking
+              tray with a drizzle of vegetable oil
+            

+            
+              Put the tray in the oven for 15-20 min or until the pepper has
+              softened
+            

+            
+              Meanwhile, heat a large, wide-based pan (preferably non-stick)
+              with a generous drizzle of olive oil over a medium heat
+            

+            
+              Once hot, add most of the diced onion (save the rest for garnish!)
+              with a pinch of salt and cook for 4-5 min or until softened
+            

+            
+              Once the onion has softened, add the smoked paprika and ground
+              cumin to the pan and cook for 1-2 min or until fragrant
+            

+            Drain and rinse the green lentils

+            
+              Add the drained lentils, soy sauce, tomato paste and 100ml [200ml]
+              boiled water to the pan and cook for 2-3 min further or until the
+              sauce has reduced to a thick, ragù-like consistency – this is your
+              lentil mixture
+            

+            
+              Once thickened, divide most of the lentil mixture between the
+              tortillas
+            

+            
+              Roll each tortilla up and arrange them into an oven-proof dish (or
+              two!)
+            

+            
+              Top with the remaining lentil mixture and drizzle over some olive
+              oil
+            

+            
+              Put the dish[es] in the oven for 8-10 min or until the tortillas
+              are starting to crisp – these are your lentil enchiladas
+            

+            
+              While the lentil enchiladas are in the oven, chop the parsley
+              roughly, including the stalks (save some leaves for garnish!) and
+              peel the skin from the roasted garlic, discard the skin
+            

+            
+              Add the chopped parsley, peeled roasted garlic, roasted pepper,
+              cashew nuts, chilli flakes (can't handle the heat? Go
+              easy!),the juice of 1/2 [1] lime, 50ml [100ml] water and a
+              generous pinch of salt to a food processor and blitz until smooth
+              – this is your roasted pepper & cashew crema
+            

+            
+              Chop the cherry tomatoes in half and season them with a pinch of
+              salt
+            

+            Cut the remaining lime into wedges

+            
+              Serve the lentil enchiladas and top with the roasted pepper &
+              cashew crema and the halved cherry tomatoes
+            

+            
+              Garnish with the remaining diced onion, reserved parsley leaves
+              and a lime wedge
+            

+            Enjoy!

+          

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