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50min
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mexican-inspired

Lentil Enchiladas With Roasted Pepper & Cashew Crema

Thailand-localised everyday recipe prepared for the JLIT Recipe Production workflow.

◷ 50 minutes ⚡ 565 kcal
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Lentil Enchiladas With Roasted Pepper & Cashew Crema cooking guide
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  • 400 g cooked lentils drained and rinsed if canned
  • 8 flour tortillas
    Tortilla Wraps Onion and Chive Tortilla Wraps Onion and Chive360 g · ฿119.00
    Prefer homemade? Use the recipe or add the ingredients to make it yourself.
    See Recipe
  • 2 red peppers roasted and sliced
    Red Bell Pepper 120 g Red Bell Pepper 120 g120 g · ฿29.00
  • 1 onion finely chopped
    Onion 500 g. Onion 500 g.500 g · ฿35.00
  • 3 cloves garlic finely chopped
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 400 g chopped tomatoes
    Chopped Tomatoes 400 g Chopped Tomatoes 400 g400 g · ฿85.00
  • 1 tsp ground cumin
    No.1 Cumin Seed 45 g No.1 Cumin Seed 45 g45 g · ฿83.50
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder adjust to taste
    Dried Bird's Eye Chili 25 g Dried Bird's Eye Chili 25 g25 g · ฿0.38
  • 150 g cashew nuts soaked in hot water and drained
    Cashew Nuts 200 g. Cashew Nuts 200 g.200 g · ฿108.00
  • 1 lime juice, plus wedges to serve
    Lime Pack 4 Lime Pack 44 bag · ฿16.00
  • 1 handful fresh coriander roughly chopped
    Coriander. Coriander.1 piece · ฿14.00
  • 150 g cheese grated; mozzarella or local cheddar-style cheese
  • 2 tbsp cooking oil
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
  • 100 ml water approximately, for the cashew crema
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿620.18
Estimated value used฿593.18
Estimated pantry value left฿27.00

13 of 17 selected ingredients currently have usable Big C price data. Estimates update as you untick items.

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Cooking instructions

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  1. 1

    Prepare the ingredients

    Drain and rinse the lentils. Finely chop the onion and garlic. Slice the roasted red peppers, chop the coriander and measure the spices.

  2. 2

    Make the lentil filling

    Heat oil in a pan over medium heat. Sauté the onion for 3 minutes, add the garlic, cumin, smoked paprika and chilli powder, then stir in the tomatoes, roasted peppers and lentils. Simmer for 5–8 minutes and season to taste.

  3. 3

    Prepare the cashew crema

    Blend the soaked cashews with lime juice, a little garlic, water, salt and black pepper until smooth and creamy. Add a little more water if needed to loosen.

  4. 4

    Assemble the enchiladas

    Spread a little tomato-lentil sauce in the base of a baking dish. Fill each tortilla with the lentil mixture, roll tightly and place seam-side down. Spoon over the remaining sauce and sprinkle with cheese.

  5. 5

    Bake until bubbly & golden

    Bake in a preheated oven at 190°C for 20–25 minutes until piping hot, bubbling and golden on top.

  6. 6

    Serve & enjoy

    Drizzle generously with cashew crema, scatter with fresh coriander and serve with lime wedges. Add salad or guacamole if desired.

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Per serving

Nutritional information

Calories565 kcal
Protein16.3 g
Carbohydrates93.3 g
Fat16.2 g
Saturated fat3.2 g
Fibre10.2 g
Sugar10.8 g
Sodium909 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairyTree nuts

For this recipe: Contains cashew nuts and may contain gluten and milk from the tortillas and cheese. Check packaged ingredients for individual allergen declarations.

Useful substitutions

Use canned or pre-cooked lentils. Mozzarella or a locally available cheddar-style cheese works well. Use corn tortillas if preferred.

Storage and reheating⌄

Storage

Cool promptly and refrigerate in an airtight container for up to 2 days.

Reheating

Reheat in the oven until piping hot throughout. Reheat only once.

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