Smoky lentil enchilada bake recipe
 A vegan lasagne/enchilada hybrid – it’s so comforting and filling – perfect for colder nights. The rich lentil filling is dotted with corn and covered with a spiced tomato sauce and a sprinkling of cheese-like nutritional yeast for a lovely simple supper. Use the batch of red lentils from the Red lentil coconut dal recipe. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £1.89 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil1 garlic clove, chopped1 tsp ground paprika200g/7oz chopped tomatoes½ batch red lentils (from the red lentil coconut dal recipe)½ tsp dried mixed herbs75g/2½oz frozen sweetcorn, defrosted2 tortilla wraps2 tsp nutritional yeastsmall handful fresh coriander, to serve 1 tbsp olive oil 1 garlic clove, chopped 1 tsp ground paprika 200g/7oz chopped tomatoes ½ batch red lentils (from the red lentil coconut dal recipe) red lentil coconut dal recipe ½ tsp dried mixed herbs 75g/2½oz frozen sweetcorn, defrosted 2 tortilla wraps 2 tsp nutritional yeast small handful fresh coriander, to serve Method Warm the olive oil in a small pan over a medium heat and gently fry the garlic until beginning to colour on the edges. Add the paprika followed by the tomatoes. Season, then add 50ml/2fl oz water and simmer for 10 minutes.Heat the grill to high. Bring the reserved red lentils to a simmer and add the mixed herbs and sweetcorn. Sit a folded tortilla in a small baking dish and fill with a third of the mixture. Spoon another third of the mixture on top, then sit the second tortilla on top and fill with the remaining third. Spread over the tomato sauce and place under the grill for 5 minutes, or until bubbling.Remove, sprinkle over the nutritional yeast and coriander and transfer to plates to serve. Warm the olive oil in a small pan over a medium heat and gently fry the garlic until beginning to colour on the edges. Add the paprika followed by the tomatoes. Season, then add 50ml/2fl oz water and simmer for 10 minutes. Warm the olive oil in a small pan over a medium heat and gently fry the garlic until beginning to colour on the edges. Add the paprika followed by the tomatoes. Season, then add 50ml/2fl oz water and simmer for 10 minutes. Heat the grill to high. Bring the reserved red lentils to a simmer and add the mixed herbs and sweetcorn. Sit a folded tortilla in a small baking dish and fill with a third of the mixture. Spoon another third of the mixture on top, then sit the second tortilla on top and fill with the remaining third. Heat the grill to high. Bring the reserved red lentils to a simmer and add the mixed herbs and sweetcorn. Sit a folded tortilla in a small baking dish and fill with a third of the mixture. Spoon another third of the mixture on top, then sit the second tortilla on top and fill with the remaining third. Spread over the tomato sauce and place under the grill for 5 minutes, or until bubbling. Spread over the tomato sauce and place under the grill for 5 minutes, or until bubbling. Remove, sprinkle over the nutritional yeast and coriander and transfer to plates to serve. Remove, sprinkle over the nutritional yeast and coriander and transfer to plates to serve. Recipe tips If following the meal plan, the rest of the pack of wraps will be used in other recipes, but they also freeze well. Standard 400g tins of chopped tomatoes are usually cheaper than the smaller tins and you can store the rest in the fridge in a container to use in other dishes.