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
Ingredients
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
ENCHILADAS
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) cheddar cheese
OPTIONAL TOPPINGS
grated cheese
minced onion
avocado
coriander
Directions
I followed the instructions pretty much exactly: http://naturallyella.com/spinach-enchiladas-with-lentils/
Naturally Ella is going away soon, so if the link above doesn't work, you can follow these directions:
- In a blender, combine the ingredients for the enchilada sauce and puree them until the sauce is smooth.
- Transfer the sauce to a pot, bring to a boil, reduce to a simmer, and let cook until sauce is hot and has thickened slightly, 10 to 15 minutes.
- Preheat your oven to 190˚ C/375˚ F.
- Combine the spinach, lentils, onion, cilantro, lime juice, and salt in a bowl and set it aside.
- Warm the tortillas, either by lightly charring them over your gas stovetop or by dipping them in the warm sauce; they just need to be pliable.
- To assemble enchiladas, measure about 1 cup of sauce and spread it evenly in an pan that's big enough for around 4 tortillas. Next, scoop 1/3-1/2 cup spinach filling into the center of one tortilla, roll gently, and place seam side down in the pan. Repeat with remaining tortillas. Once all tortillas are nestled in the pan, top with 1 cup of sauce.
- Bake the enchiladas until lightly browning and bubbly, around 20-25 minutes. Remove from oven, let cool slightly, and top with onion, avocado, and cilantro before serving.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
