Enchiladas 'Un Poco Loco' Inspired By Miguel

Heat the sunflower oil in a large deep frying pan over medium-high heat. Fry the garlic with the bell pepper, BBQ rub*, Mexican-style spices* and half of the onion for 2 - 3 minutes. Add the tomato paste and the mince and fry for 3 - 4 minutes, separating the mince as you do so. In the meantime, drain the lentils.

*Take care, these ingredients are spicy! Use as preferred.

Add the lentils and the water (see pantry for amount). Cook for 1 minute over high heat, then lower the heat and allow to simmer gently for 4 - 5 minutes.

Did you know… lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.

Meanwhile, dice the tomato and transfer to a bowl, along with the rest of the onion. Cut the lime into wedges and juice 1 wedge per person directly into the bowl. Add the sugar and season to taste with salt and pepper, then mix well to combine.

Use half of the cheese to top the tortillas, then top each one with 3 tbsp of the filling. Be sure not to use all of the filling. Roll up the tortillas and transfer to an oven dish, then top with the rest of the filling and the rest of the cheese (see Tip).

Health tip: if you're watching your salt intake, skip the rest of the cheese and use it another time.