Spinach Enchiladas with Lentils

These saucy enchiladas from Naturally Ella are perfect for meatless Monday! They're loaded with spinach and lentils which keeps this recipe balanced. We saved a step by using an immersion blender to puree the sauce in the pot, rather than transferring it from a stand-alone blender. 

To make, you'll puree sauce ingredients in a food processor or with an emersion blender (as noted above) and simmer on the stovetop for 10-15 minutes. To make the enchiladas, you'll combine the ingredients in a bowl and assemble with warmed tortillas. You'll place enchiladas in a pan with the sauce, bake for 25-30 minutes, and top with optional toppings. 

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November 14, 2019

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What you'll need:

​For the enchilada sauce:

  • 28oz can whole tomatoes

  • 1 cup diced red onion

  • 1 clove garlic

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1/2 tsp coriander

  • 1/2 tsp oregano

  • 1/2 tsp smoked paprika

  • 1/2 tsp salt

  • pinch of cayenne

  • 2 tbsp fresh cilantro (we used cilantro paste)

  • 2 tbsp apple cider vinegar

  • 1/2 cup vegetable broth

For the enchiladas:

  • 2 cups shredded baby spinach

  • 1/2 cup cooked black lentils

  • 1/4 cup minced red onion

  • 3 tbsp minced cilantro (we used cilantro paste)

  • 1 tbsp lime juice

  • 1/4 tsp salt

  • 6 corn tortillas

  • toppings: minced onion, avocado, cilantro

Get the full recipe and instructions from Naturally Ella here

Servings: 
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