Vegetarian Spinach and Lentil Enchiladas
Healthy weeknight dinner! Vegetarian Spinach and Lentil Enchiladas with homemade chipotle enchilada sauce! Easily gluten-free. These are packed with plant-based protein and sooo yummy.
Equipment
Ingredients
- 3 cups chopped fresh spinach, roughly 4 oz.
- 2 cups cooked lentils, brown or green
- 1 lime, juiced
- 1/4 teaspoon salt
- 3/4 cup shredded pepperjack, or queso cheese, plus more for topping
- 1/4 teaspoon chipotle powder, or chili powder
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cumin
- 1 batch Homemade Enchilada sauce, or 3 cups your favorite sauce
- 8 flour or corn tortillas
- Optional toppings: avocados, cilantro, lime wedges
Instructions
- Preheat oven to 300 degrees F.
- In a large bowl, mix together the cooked lentils, spinach, lime juice, salt, cheese, chipotle powder, cayenne and cumin. Taste and season with salt/pepper if needed. Add 1/4 cup of the sauce into the mix and stir well.
- Dip a tortilla into the sauce, then add the filling (about 1/3 cup) to the tortillas and roll up. Place seam-side down in a baking pan, then continue with the rest of the tortillas. Top with the remaining sauce and cheese, if desired.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Top with avocado and cilantro, if desired.
Notes
For gluten-free version, use corn tortillas.
For vegan version, omit cheese.
Nutrition
Serving: 1enchiladaCalories: 155kcalCarbohydrates: 26gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 306mgPotassium: 295mgFiber: 5gSugar: 2gVitamin A: 1109IUVitamin C: 6mgCalcium: 68mgIron: 3mg