1½ cups IMBO Whole Black Lentils
Pinch of salt
1 tbsp oil, of choice
1 onion, finely chopped
2 cloves garlic, chopped
1 red pepper, cubed
1 tin (400g) chopped tomatoes
1 tsp paprika
1 tsp cumin
Salt and pepper, to season
8 tortilla wraps
2 cups store-bought tomato-based sauce, of choice
2½ cups grated cheese
Avocado, coarsely mashed
Pickled red onion
Sprigs of fresh coriander
Rinse the Imbo Whole Black Lentils and place in a pot. Add 3 cups water and salt and bring to the boil. Once boiling, reduce to a simmer, cover and allow to cook for about 25 minutes, or until the lentils are just tender and the water is absorbed.
In a large pan, sauté the onion and garlic in oil over a medium heat until soft. Add the red pepper and cook for 3 minutes. Add the tomatoes, paprika and cumin and allow to simmer over a low heat for 10 minutes.
Stir in the cooked lentils and season with salt and pepper to taste. Allow to cool slightly.
Preheat the oven to 180°C and grease a large baking dish.
Generously fill each wrap with 3-4 large spoons of the lentil filling, top with a small handful of grated cheese and roll them up carefully. Place the wraps in the greased baking dish with the fold at the bottom.
Spread the tomato-based sauce over the wraps and sprinkle over the remaining grated cheese.
Bake, uncovered, for 20-25 minutes, or until the cheese forms a golden crust.
Top the bake with generous dollops of sour cream, guacamole, pickled red onion and fresh coriander.
Serve 2 wrapped enchilada per portion with a lime wedge on the side and ENJOY!!