Enchiladas are so easy to put together for a weekday supper or feast for a few. I created a filling using grated vegetables and lentils to up the fibre and colours, whilst keeping the blanket of tomato and cheese to stay high on the comfort stakes, the smokiness sings through and there is nothing more joyful when cooking than a cleanly-scraped dish and happy faces.
Ingredients
2 tbsp olive oil
1 onion, sliced finely
2 cloves garlic
1 carrot, grated
1 courgette, grated
1 tbsp sweet smoked paprika
2 tbsp tomato purée
250ml passata
250g beef mince
250g beluga lentils
200g mozzarella
100g mature cheddar
12 medium corn tortillas
Method
Preheat oven to 200.
In a large pan heat the olive oil, add the onions and garlic and cook gently for 2-3 minutes before adding the grated carrots and courgette, just to soften, another 2-3 minutes.
Sprinkle the paprika into the vegetables and stir to combine.
Turn the heat up and add the mince, browning whilst stirring for a few minutes. Add the lentils and tomato puree and stir together. Remove from heat.
In a rectangular ovenproof dish, place a corn tortilla, fill the middle with a spoon of mince and roll up, placing seam down, repeat until tray is full.
Pour over the passata until covered, tear mozzarella and dot over, finishing with grated cheddar.
Bake in the oven for 15-20 minutes until bubbling and golden on top.
Serve straight away with a green salad.
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