Enchiladas Estupendo

25 Minute Enchiladas Estupendo Mexican dish, and oh my days so yummy!

Serves: 2 Time: 25 minutes

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Ingredients

• 450g Baby Spinach, shredded

• 40g Cooked Black Lentils or Beans

• 40g Red Onion, minced

• 2 Tablespoons Fresh Coriander, diced

• 1 Tablespoon Lime Juice

• 6 Small Corn Tortillas

• Optional Feta Cheese

For the Sauce

• 200g Can Whole Plum Tomatoes

• 1 Red Onion, diced

• 1 Clove Garlic, minced

• 1 Teaspoon Chilli Powder

• 1 Teaspoon Cumin

• 1/2 Teaspoon Oregano

• 1/2 Teaspoon Smoked Paprika

• 2 Tablespoons Fresh Coriander

• 125mls Vegetable Broth

Method

1. Combine the sauce ingredients and blend until smooth. Pour into a large pot and heat until boiling. Once boiling, reduce the heat and simmer until the sauce has thickened.

2. Meanwhile, heat the oven to 200°C, combine the spinach, onion, coriander, lentils and lime juice together in a bowl and set aside.

3. Warm the tortillas in the oven for 1 minute or whack in a microwave for a few seconds. Take out an oven dish and spread approx 200ml of the sauce to the base of the dish.

4. Then one by one, take a tortilla and scoop a few tablespoons of the spinach/lentil mixture into the centre of the tortilla. Roll it up and gently place it into the dish with the seam underneath. Repeat with the remaining tortillas.

5. Once finished and the tortillas are nicely nestled in the dish, pour over the rest of the sauce.

6. Bake in the oven for 20-25 minutes until nicely bubbling. If you have any left in the fridge, sprinkle a little feta over the top if you like before serving.

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