23 Feb Spinach Lentil Enchiladas with corn tortillas
Servings: 2 servingsPrep Time: Prep Time 10 Mins/Cook Time 30 Mins
- 1-28 ounce can whole tomatoes
- 1 cup red onion, diced
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin (can be omitted, then double chili powder)
- ½ teaspoon coriander (can be omitted)
- ½ teaspoon oregano
- ½ teaspoon smoked paprika (can be replaced with paprika)
- ½ teaspoon sea salt
- Pinch of cayenne
- 2 tablespoons fresh cilantro, coarsely chopped
- 2 tablespoons apple cider vinegar
- ½ cup vegetable broth
- 2 cups shredded baby spinach
- ½ cup cooked red lentils (or your favourite lentil)
- ¼ cup minced red onion
- 3 tablespoons minced cilantro
- 1 tablespoon lime juice
- ¼ teaspoon sea salt
- 6 corn tortillas (12 tortillas if smaller-sized)
- ½ cup cheddar cheese, grated for topping
- In a blender, combine the ingredients for the enchilada sauce. Puree until smooth. Transfer to large pot to boil, then simmer, and let cook until sauce is hot and has thickened slightly, 10 to 15 minutes. Add a touch of your favourite sweetner if the sauce is too tangy for you.
- Preheat oven to 375˚ F.
- In a medium bowl, combine spinach, lentils, onion, cilantro, lime juice, and salt, set aside.
- Warm tortillas by dipping them in the warm sauce so that they’re pliable. To assemble enchiladas, spread 1 cup of the sauce evenly in an 8×5 baking pan.
- Scoop 1/3 cup spinach filling (or half if the tortilla is smaller) into the center of each tortilla, roll gently, and place seam side down in the pan. Repeat with remaining tortillas.
- Once all tortillas are tucked in the baking pan, top with 1 cup of sauce*. Top with cheese. Bake enchiladas until lightly browning and bubbly, 20-25 minutes.
- Remove from oven, let cool slightly before serving.
Recipe by Jackie DeKnock of Gourmet Safari