25 Jan 2019 Savoury
Enchiladas are usually a great crowd pleaser and as these are vegetarian they are sure to please all. Use cooked beef mince or strips of chicken instead of the lentils if preferred. With a couple of switches (cheddar cheese and sour cream), this can easily be made suitable for vegans. Having the filling made in advance will make this a very quick and easy to assemble meal when busy. I developed this recipe in payed partnership with Ballymaloe Foods to feature their Jalapeno sauce, one of my favourite from their collection.
Put the puy lentils in a medium pan with 375ml of cold water. Pop the lid on, bring to the boil and then reduce to a gentle simmer for 20 minutes until tender and all the water has been absorbed.
Meanwhile, finely chop the red onion. Heat the oil in a sauté pan over a medium heat and fry the onion for 5-6 minutes until softened. Finely chop the garlic and add along with the spices and cook for a further minute. Increase the heat to high, add the wine and allow to bubble down for 3-4 minutes. Then stir in half of the Ballymaloe Jalapeño sauce, kidney beans and lentils. Bring to the boil and then reduce to simmer for 10 minutes.
Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4.
Lay the flour tortillas out on a clean surface. Divide the lentil mixture evenly between them, spooning it in a sausage shape near the side closest to you. Roll this side over to the mixture and continue rolling to completely enclose. Arrange, seam side down in a large baking dish as you go.
Spoon the remaining Ballymaloe Jalapeño sauce over the enchiladas, scatter with cheese and bake for 10 minutes until warmed through and the cheese is bubbling.
Serve with dollops of sour cream, avocado slices, fresh lime wedges, a scattering of freshly ground black pepper and coriander leaves.
Serve the filling with rice instead of in flour tortillas if preferred.
Photo (c) Joanne Murphy
125g Puy lentils
1 red onion
1 tbsp olive oil
2 garlic cloves
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground cinnamon
100ml red wine
1 x 280g jar Ballymaloe Jalapeno sauce
400g can kidney beans, drained and rinsed
4 flour tortillas
50g grated cheddar cheese
1 ripe avocado, peeled and sliced
200g sour cream
Handful fresh coriander
1 lime, quartered
Sea salt and freshly ground black pepper