Empty My Fridge
Vegan Enchiladas with Lentils, Black Beans
Ingredients
- Oil1 tsp
- Red onion · chopped1
- Garlic · chopped, cooked8–10 cloves + ½
- Black bean · drained15 oz
- Lentil · cooked1 cup
- Spinach · chopped1 cup
- Lime2 tsp
- Cilantro · chopped¼ cups
- Chipotle pepper powder½ tsp
- Cumin · ground1 tsp
- Black pepper¼ tsp
- Cayenne pepper¼ tsp
- Oregano1 tsp
- Tomato paste1–2 tbsp + ½ cups
- Salt½ tsp
- Taco seasoning
- Extra virgin olive oil1 tbsp
- Flour1 tbsp
- Coriander seed · ground1 tsp
- Garlic powder½ tsp
- Onion powder½ tsp
- Ancho chili · powder½
- Bell pepper · roasted1
- Vegetable broth1 ½ cups
- Sugar½ tsp
- Corn tortilla6–8
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the oil in a skillet over medium heat. Add the onion, garlic and a pinch of salt, and cook for 5 to 6 minutes until translucent. Set aside half of the mixture for the sauce.
- Add the remaining beans, lentils, spinach, spices and water to the skillet with the rest of the onion and garlic. Cover and cook over medium-high heat for 8 to 10 minutes. Taste and adjust heat, flavor and salt.
- Blend the enchilada sauce ingredients together with the reserved onion and garlic. Taste and adjust heat, salt and flavor.
- Spread half of the sauce on the baking tray. Fill the tortillas with the lentil and bean filling, roll them up and place them seam side down.
- Pour the remaining sauce over the tortillas and bake for 20 minutes.
- Garnish generously with red onion, cilantro, avocado, black pepper and lime or lemon juice, and serve hot.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionBell pepperRed onionLimeTomato pasteSpinachTortilla
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.