Lentil and Spinach Enchiladas
This dish is perfect for a busy week night. Simply cook some lentils, mix with chopped up veggies and roll in a tortilla. It couldn't be easier or more delicious.
INGREDIENTS
2 cups of cooked lentils
1 tablespoon of olive oil
2 julienne red bell peppers
4 cups of packed baby spinach
1/2 cup of sliced green onions
8 ounces of shredded Monterey Jack cheese
15 ounce can of refried pinto beans, heated
8-8 flour tortilla shells
1 cup of red enchilada sauce
1 cup of salsa verde
salt and pepper to taste
optional garnish: diced avocado, chopped cilantro, and sliced green onions
PREPARATION
Preheat the oven to 375°.
In a large pan on high heat add in the olive oil and saute the red bell peppers. Once they are lightly browned fold in the spinach and sliced green onions.
Next, mix in the cooked lentils and season with salt and pepper.
Pour 3/4 cups of the enchilada sauce to the bottom of a 13x9 casserole dish
To stuff: Place 2 tablespoons of the heated refried beans to the inside of a flour tortilla shell followed up by adding in a few tablespoons of the cooked spinach and lentil mixture.
Next, sprinkle on a tablespoon of Monterey Jack cheese and roll it up and place it on top of the enchilada sauce in the pan. Repeat the process 7 more times.
Top the rolled up flour tortillas with the remaining 1/4 cup of enchilada sauce and 1 cup of salsa verde.
Sprinkle on the remaining Monterey jack cheese and bake in the oven for 30 minutes.
Garnish with diced avocado, chopped cilantro and green onions
LAZY LENTIL ENCHILADAS for chill days | Meatless Meals | Vegetarian Recipes
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Vegan Lentil Enchiladas
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It's so easy to make a yummy, healthy (ish), dairy free, meatless, vegan enchilada dish for your family. So filling yet so easy.
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These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking
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????Ingredients:
1 1/2 cups | 285g dried red lentils
1 large shallot
2 garlic gloves
1 small carrot
15g | 1/4 cup chopped fresh parsley
1tbsp tomato puree
1tsp salt
1/2tsp black pepper
Olive oil
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Lentil Enchilada Pasta | Forks Over Knives
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INGREDIENTS:
12 ounces penne (or pasta of choice)
3 cloves garlic, minced
½ cup diced red onion
1 stalk celery, diced
½ cup diced red bell pepper
1¼ cup vegetable broth, divided
1 jar (18.3-ounce) crushed tomatoes (about 2¼ cups)
2 cups cooked lentils
¼ cup nutritional yeast
2 tablespoons whole-grain flour, or as needed to thicken
2 tablespoons chili powder
½ to 1 teaspoon ground cumin
½ teaspoon fine pink Himalayan salt
¼ tsp paprika
Dash of cayenne pepper
Fresh black pepper, to taste
½ cup cilantro
FOR SERVING
Fresh greens (I like a mix of baby kale, spinach, and arugula)
Avocado, chopped
Paprika
Nutritional yeast
DIRECTIONS:
-Cook pasta according to package directions. While pasta is cooking, prepare the sauce.
-Place the garlic, onion, celery, and bell pepper in a medium pot with ⅓ cup water and ¼ cup broth. Cook over medium until the onion and celery are translucent, about 8 minutes.
-Add 1 cup broth, tomatoes, lentils, nutritional yeast, flour, chili powder, cumin, salt, paprika, cayenne, and black pepper. Bring to a boil over medium heat. Once boiling, turn to low and cook 8 minutes.
-Remove from heat and mix in pasta and cilantro.
-Serve with fresh greens and top with avocado and a sprinkle of paprika and nutritional yeast.
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