Spinach, Apple and Lentil Enchiladas
Prep: 30 minutes
Cook: 35 minutes – requires blender
- 1 x 400g can green lentils, drained
- 1–2 apples (160g), unpeeled and grated
- Good pinch white pepper
- 20g fresh coriander, chopped and a little to serve
- 4 large (10”) wholemeal tortillas (approx 65g each)
- 120g low-fat (light) garlic & herb cream cheese.
Healthy boost ingredients
- 320g frozen spinach, defrosted and excess water squeezed out.
For the enchilada sauce
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 1 onion (80g), chopped
- 2 cloves garlic, crushed
- 1 large red pepper (160g), chopped
- 1–2tsp chilli powder (mild or hot, to taste)
- 1 heaped tsp oregano
- 1 heaped tsp cumin
- 1 red onion (80g), very thinly sliced
- 1 small avocado (60g), diced
- 1 lime, in wedges.
- Preheat the oven to 180°C/gas 4
- Add the tomatoes, puree, onion, garlic, red pepper, chilli powder, oregano and cumin to a pan and mix well, bring to a gentle boil then cover, turn down the heat and simmer for 10 minutes stirring occasionally. Blend the cooked sauce until smooth and set aside
- Meanwhile mix the spinach, lentils, apple, pepper and coriander together and reserve
- Spread each tortilla with ¼ of the cream cheese, then divide the spinach lentil mixture between the tortillas and roll them up, folding over the ends to seal
- Add ¾ of the sauce to the bottom of an oven proof dish and lay the tortillas on top, seam down. Place them in a row in the dish, with the remaining sauce along the centre
- Bake for 12–15 minutes until lightly browned. Squeeze a wedge of lime over the red onion and avocado, then scatter over the dish along with the coriander and serve with lime wedges.