Week 5 - Enchiladas with herby rice

Updated: Sep 2, 2020

#vegetarian #vegan #lentils #mexican


This week saw delicious baked aubergine and lentil enchiladas hanging out with some herby rice.


BASIC INGREDIENTS Red/brown onion 2 carrots Green & red lentils 1 aubergine Kidney beans Tinned tomatoes Wraps (tortilla) & White rice Spices: chilli (fresh/dried/jarred), garlic, cumin, coriander, oregano, paprika, cinnamon


LUXURY VERSION (OPTIONAL) Cheese that melts - cheddar or mozzarella or vegan Avocado Green herbs: corianders, parsley, cress Cherry tomatoes Fresh lime Plain yoghurt/sour cream (to serve)


Collage of dishes from the cooking class

Recipe


Cook sliced onion and celery, and diced carrot in olive oil for around 10 minutes until soft.


Add in this order, and stir after each item: fresh chilli, garlic, dried chilli, cumin (2tsp), coriander (1-2tsp), smokey paprika (2tsp), oregano (2tsp) and cinnamon (1/2 tsp).


Then add 100g of lentils (30g red & 70g green). Stir them in the onion spice mix for a minute. Then add diced aubergine, the kidney beans (and the liquid they are in) and a tin of tomatoes.


Add enough stock/water to cover everything. Then squeeze in some tomato puree. Simmer.


Make enchilada sauce:

3 glugs of olive oil over a medium heat. Whisk in 2-3 spoons of flour. You are looking for a loose sauce - it will thicken as we simmer for next 10 mins.


Sprinkle in some chilli powder, some cumin, oregano and a squeeze of tomato puree. Taste and add salt/pepper.


(You can miss this step and just use passata instead)


While sauce and lentil mix is simmering, turn oven on 180 fan/200 normal/gas mark 6:


1. Mash some avocado with lime juice, fresh coriander, pinch of cumin powder, chilli powder, salt and pepper

2. Chop up some tomatoes and add fresh coriander, salt/pepper, a splash of white wine vinegar


To assemble the enchiladas:

Put a generous spoon of lentil mix into the wrap and fold over. Place the enchilada with the folded side at the bottom of the pan. Don't fold the ends and these will crisp up in the oven and any filling that falls out will toast and add texture.


Repeat this until your dish is full. Spread on the sauce, top with grated cheese. Put in oven on middle shelf.


Now make your rice. Your enchiladas will be ready when the rice is done (around 15-20mins) but check them to see they don't burn.


Chop up fresh herbs (coriander/parsley/cress) and mix through your freshly cooked rice for extra nutrients.


Note

You must stir the lentil mix every few minutes or it will burn to the pan.

Lentil mix leftovers can be frozen for around 3 months


Join us for a Tuesday cooking class.

Tag us on Instagram if you use this recipe and we'll add you to our story! @cookwithkelly


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