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Today is your lucky day. I’m finally sharing my yummy enchilada recipe with you guys!
I love Mexican food, but I typically can’t eat it out due to all the dairy. Luvy and I both stuffed our faces with this. I think it might be the best enchiladas I have ever had, and I’m not just saying that because I made it! 🙂 Luvy definitely deemed it ‘Luvy approved’!
- 2 cups green lentils
- 1 onion, chopped
- 5-6 mushrooms, chopped
- 1 jalapeno, chopped
- 2 jars green enchilada sauce
- 1/4 cup cilantro chopped
- 2 large handfuls of spinach
- 6-8 tortillas (corn, brown rice, or whole wheat)
- 1/2- 1 cup Daiya cheese (or regular cheddar)
- 1/2 cup chopped olives
- cilantro to garnish
Preheat oven to 350.
Put 1/2 jar of green enchilada sauce in a saucepan with 1.5 cups of water, onion, and jalapeno. Bring to a boil and add lentils. Cook for 15-20 minutes or until lentils are tender and liquid is absorbed.
Meanwhile, sauté mushrooms in a small skillet.
In a large casserole dish, (my 13X9 was in use so I had to use smaller one) put the other half plus about 1/3 of the next bottle of enchilada sauce at the bottom of the dish.
When lentils are in the last minute of cooking, stir in the mushrooms, spinach, and cilantro.
Scoop out lentils into the tortillas and place in dish seam side down.
Continue to do this until pan is full. Top with cheese and olives.
Bake for 20 minutes.
Garnish with cilantro and Trader Joe’s Fire Roasted Tomato Salsa.
Yes, I paired it with green beans… so not Mexican. Right, Heather?? Gotta get in the green!
Hope you all have a wonderful Tuesday!
Do you like Mexican food?
What are you favorite ways to use lentils?