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Spinach and lentil enchilladas

The arrival of both spinach and coriander couldn't have been better timed than for these yummy enchiladas.

You can make them wheat/gluten free and vegan if you wish - the variation is up to you.


Serves 2-3


Enchilada sauce:
1 400g can of tomatoes
1 diced red onion
1 clove garlic
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Pinch of cayenne
2 tablespoons fresh coriander
2 tablespoons apple cider vinegar
1/2 cup vegetable stock

2 cups shredded baby spinach
1/2 cup cooked green lentils
1/4 cup minced red onion
3 tablespoons minced cilantro
1 tablespoon lime juice
1/4 teaspoon salt

6 tortillas (wheat or corn)

Optional toppings:
grated cheese
minced onion


I followed the instructions pretty much exactly: 

The only variations I made were to use wheat tortillas and add some cheddar to my filling mix.

Next time I would only use 4 tortillas and a smaller dish so each tortilla was really well-filled and the sauce not spread so thinly.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Spinach and lentil enchiladas being made in baking dish