Chilli Sin Carne Enchiladas with Ballymaloe Pepper Relish
- Cooking Time: 1 hour
- Serves: 2/4
- Allergens: wheat, dairy
These enchiladas are hearty and a very tasty vegetarian dish to please everyone. You can also use canned puy lentils which are pre-cooked. Ballymaloe Pepper Relish with its background jalapeño flavour is perfect for this take on a Mexican classic.
- 126g Puy lentils
- 1 red onion
- 1 tbsp olive oil
- 2 garlic cloves
- 1 tsp ground cumin
- 1/2 tsp coriander
- 1/2 tsp ground cinnamon
- 100ml red wine
- 280g Ballymaloe Pepper Relish
- 400g can of kidney beans (drained & rinsed)
- 4 flour tortillas
- 50g grated cheese
- 1 ripe avocado (peeled & sliced)
- Sour cream
- 1 lime (quartered)
- Handful of fresh coriander
- Sea salt and freshly ground black pepper
- 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. 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 Pepper Relish, kidney beans and lentils.
- Bring to the boil and then reduce to a simmer for 10 minutes.
- Preheat the oven to 180oC (fan 160oC), 350oF, 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 the mixture and continue rolling to completely enclose. Arrange, seam-side down, in a large baking dish.
- Spoon the remaining Ballymaloe Pepper Relish over the enchiladas, scatter with cheese and bake for 10 minutes until warmed through and topped with bubbling cheese
- Serve with dollops of sour cream, avocado slices, fresh lime wedges, a scattering of freshly ground black pepper and coriander leaves.