We made it folks! It is finally Friday Eve! As I mentioned in my last post, this week has just been dragging on and on for me. So, I am sure it comes as no surprise that I am extra excited for the end of the work week to be here. Do you know what else I am excited about? This recipe!
I absolutely adore Mexican food, and one of my favorite Mexican entrees is cheese enchiladas. However, enchiladas smothered in cheese don’t exactly make for the healthiest of meals (but trust me, they must be eaten from time to time! ;)). In an effort to satisfy my enchilada craving, I decided to attempt a healthy vegan version of one of my favorite dishes. I combined several healthy, delicious, and simple ingredients, and here is what I came up with:
Lentil and Vegetable Enchiladas
Servings: Makes 2 enchiladas
olive oil cooking spray.
1/4 cup dry lentils + water for cooking
water, for cooking
1 clove garlic, minced
1/4 yellow onion, diced
8 oz sliced baby bella mushrooms
2 TB diced green chilies (I used canned chilies)
2 cups fresh spinach, roughly chopped
1/4 cup + 1/2 cup enchilada sauce*
nutritional yeast, optional
*I used this enchilada sauce as I preferred the ingredients list over most of the canned varieties. It is super tasty, too!
1. Cook lentils according to package directions.
2. Preheat oven to 375 degrees F. Spray a small baking dish with olive oil cooking spray. Set aside.
3. Line a medium skillet with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic, onions, and mushrooms. Cook for approximately 10 minutes, or until softened. Add additional water, as needed.
4. Lower the heat to medium-low. Stir in green chilies and spinach. Cook an additional 3 minutes, or until the spinach has wilted.
5. Stir in lentils and 1/4 cup of the enchilada sauce. Cook for approximately 3 to 5 minutes, or until all of the ingredients are warm.
6. Fill each tortilla with half of the lentil and vegetable mixture and roll into the shape of an enchilada. Place the enchiladas seam-side down into the baking dish. Top the enchiladas with 1/2 cup of the enchilada sauce.
7. Bake the enchiladas for approximately 15 minutes, or until they begin to get crispy.
I served my enchiladas with a garnish of lettuce and tomatoes, and topped them with nutritional yeast for some cheesy flavor.
Not only was I pleased with the outer appearance of the enchiladas, but when I cut into them I was beyond excited to dig right in. These enchiladas looked and smelled great, and the taste was even better!
Make these enchiladas and then please try to tell me that vegan food is not absolutely delicious ;). I did not miss the meat or cheese one bit!
Have a fabulous Friday and a wonderful weekend!