Loaded Tex-Mex Lentil Fajita Bowls
with Spiced Tortilla Chips- Mustard
- Sulphites
- Milk
- Gluten
- Fish
- Sesame
- Egg
- Crustaceans
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Mustard
- Peanuts
- Tree nuts
Lentils add oodles of protein to these loaded fajita bowls, topped with sour cream, cheese and cilantro. Use the chips crumbled over for texture and for scooping! Ingredients: Sweet bell pepper • Parboiled rice • Red onion • Thaw-friendly corn (corn, modified vinegar) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Red lentils • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro • Garlic.
Ingredients
½ cup
Red Lentils
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
¾ cup
Parboiled Rice
2 unit(s)
Garlic, cloves
1 unit(s)
Red Onion
113 g
Corn Kernels
8 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Sweet Bell Pepper
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
85 g
Tortilla Chips
(May be present: Sesame, Milk)
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and corn, then reduce heat to low. Cover and cook for 17-18 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Using a strainer, rinse lentils until water runs clear.
- Heat a large pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then garlic. Cook for 30 sec, stirring constantly, until fragrant.
- Add lentils, Tex-Mex Paste and 2 cups (4 cups) water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften and sauce thickens. Season with pepper.
- To an unlined baking sheet, add tortilla chips,1 tbsp (2 tbsp) oil and half the Enchilada Spice Blend. Toss to coat.
- Broil in the middle of the oven for 2-3 min, until lightly toasted.
- Transfer to a plate.
- Add peppers, onions and 1 tbsp (2 tbsp) oil to the same unlined baking sheet (used to toast chips). Season with remaining Enchilada Spice Blend, salt and pepper, then toss to combine.
- Broil in the middle of the oven for 5-8-min, stirring halfway through, until tender.
- Fluff rice with a fork, then stir in half cilantro.
- Stir remaining cilantro into lentils, then season with salt and pepper, to taste.
- Divide rice between bowls.
- Top with lentils, then veggies.
- Sprinkle over cheese, then remaining cilantro.
- Dollop over sour cream.
- Use the toasted chips to scoop or crumble over for added crunch.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the dish tasty, while others felt it lacked flavour; consider adding salsa or veggie broth for extra taste.
- Ease of prep: Instructions for toasting tortilla chips were unclear; use oil with a high smoke point and watch closely to avoid burning.
- Suggestions: Use canned brown lentils instead of red for better texture; reduce water when cooking lentils to prevent mushiness.
- Portions: Servings were quite large; consider adjusting quantities if you prefer smaller portions.
- Texture: For improved texture, try substituting pinto beans for lentils and serving with warm tortillas instead of chips.
