Loaded Tex-Mex Lentil Fajita Bowls

Name: Loaded Tex-Mex Lentil Fajita Bowls with Spiced Tortilla Chips
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: ½ cup Red Lentils; 1 tbsp Tex-Mex Paste; ¾ cup Parboiled Rice; 2 unit(s) Garlic, cloves; 1 unit(s) Red Onion; 113 g Corn Kernels; 8 g Enchilada Spice Blend; 1 unit(s) Sweet Bell Pepper; ¼ cup Cheddar Cheese, shredded; 85 g Tortilla Chips; 7 g Cilantro; 1 unit(s) Sour Cream; 3 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Spiced Tortilla Chips

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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.

Tags:

Veggie

•New

•Low CO2

Allergens:

Senf

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

Red Lentils

1 tbsp

Tex-Mex Paste

¾ cup

Parboiled Rice

2 unit(s)

Garlic, cloves

1 unit(s)

Red Onion

113 g

Corn Kernels

8 g

Enchilada Spice Blend

1 unit(s)

Sweet Bell Pepper

¼ cup

Cheddar Cheese, shredded

85 g

Tortilla Chips

7 g

Cilantro

1 unit(s)

Sour Cream

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1030 kcal

Fat42 g

Saturated Fat10 g

Carbohydrate141 g

Sugar12 g

Dietary Fiber14 g

Protein28 g

Cholesterol25 mg

Sodium1000 mg

Trans Fat0.4 g

Potassium1550 mg

Calcium300 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Pot

•Baking Sheet

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.