Black Lentil Enchiladas

Make clear these are with British packs. Aussie packs have more in them so multiply everything by another 50% to make 6.

Makes 6


  • 1 tbs. vegetable oil
  • 1 packet the Spice Tailor Delhi Black Makhani Daal
  • 12 corn tortillas (see above regarding  quantity)
  • 2 spring onions, finely sliced
  • 125g cheddar cheese grated


  • 1 large tomato, chopped 
  • 150ml sour cream, can be light
  • 2 large handfuls of shredded iceberg lettuce
  • 1 small avocado, chopped 
  • 1-2 pickled jalepeno, chopped (for the spice fiends) 


Take the lentils out of the packet, reserve the spices for another cook.

Empty the contents of both pouches into a saucepan and bring to a simmer. Heat up and allow to bubble away and thicken for 5-6 minutes. You need the lentils to be thickish. 

Heat up a large non-stick frying pans. Add a little oil to the pan and once hot, place 2 tortillas inside each. Top with about 1/6th of the lentils, 1 rounded tbs. of the spring onion and about 20g of the cheese each and top with another tortilla. Once the underside is crisp and golden in places, carefully flip over. Drizzle a little more oil around the outside and move the enchiladas a little in the pan so they get a little oil on the bottom

Once the cheese has melted, slide them out of the pan and repeat with the other rest. 

Lightly season the tomatoes and the sour cream with salt and black pepper. Top the enchiladas with a large dollop of the sour cream and top evenly with the remaining topping options, scattering over the remaining cheese. Or slice into wedges and everyone help themselves.  


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