Mrs. Jackson Cooks

Life through food

Cheap and healthy meals: lentil and mince enchiladas

on July 14, 2012

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I do like enchiladas and they’re pretty healthy any way you do them, but I also love lentils, so the opportunity to add them to enchiladas couldn’t really be missed (I have made them the standard chicken or beef strips instead in the past). Lentils give you lots of great protein without the calories and make mince beef go further – which is why its cheap, because lentils cost virtually nothing.

I found the original recipe here, but more or less just made this up as I went along. And they were delicious. I think you can add more or less whatever you like to this recipe. Make it with just mince (combine the lentil and mince quantities), add peppers, add tomatoes, add whatever you like, or leave it all out. Use tinned tomatoes instead of passata – but add tomato puree too. Whatever. You can use flour or corn tortillas too. Get creative!

My recipe is 612 calories for 2 tortillas is 612 calories. So it’s still not super low in calories but is fine for dinner if you’ve been good in the day.

http://thirty-quid.blogspot.co.uk/2010/07/beef-and-lentil-enchiladas.html

Lentil and mince enchiladas

Serves 2

  • 50g lentils (I used red as these cook fastest)
  • 1 tbsp oil
  • 1 onion
  • 150g beef mince (I used lean steak)
  • 1/2 tin sweetcorn
  • 200ml passata
  • 75ml beef stock
  • 2 tbsp fajita seasoning (or make your own)
  • 1 tbsp chopped jalapenos (or use fresh chillis instead)
  • 2 tomatoes, chopped
  • salt & pepper
  • 4-5 tortillas (I used corn)
  • 4 tbsp herby soured cream
  • 50g cheddar cheese, grated
  1. Preheat the oven to 200 degrees celsius.
  2. Boil the lentils in water until soft and mushy. Drain and set aside.
  3. Meanwhile, heat the oil in a pan and add the onion. Cook on a medium heat until translucent but not browned.
  4. Add the mince, turning up the heat and frying until browned, breaking lumps up with the spatula.
  5. Add in the jalapenos, sweetcorn, fajita seasoning and tomatoes. Cook out for a couple of minutes.
  6. In a bowl combine the passata and beef stock.
  7. Add 2/3 of the passata mix to the pan, mixing well.
  8. Add in the lentils and 1/3 of the cheese and give it another stir.
  9. Remove from the heat. Take a tortilla and fill the middle with the mix (I find a couple of spoonfuls usually does it).
  10. Roll and place with seam downwards in a rectangular baking tray or dish. Repeat until all the tortillas are filled.
  11. Pour the rest of the passata mix over the rolled tortillas and then dollop the soured cream over. Sprinkle with the remaining cheese.
  12. Place in the oven for about 20 minutes until cooked through and the cheese is melted and golden.
  13. Carefully remove from the pan with a spatula and serve (with a green salad perhaps?)
  14. Enjoy 🙂
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