Hey! Happy Monday!
I hope you had an awesome weekend. We hung out at the park, watched a few movies, ate lots of avocado rolls, and read a little (Dominique Moceanu's autobiography is pretty good).
Stay tuned for more videos like this!
All of the recipes from the video are at the end of this post.
Spinach & Lentil Enchiladas
Cook Time: 25
Ingredients (Serves 6)
- ¼ cup onion, chopped
- 1 teaspoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon garlic, minced
- 3 cups marinara sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups lentils, rinsed
- 1 tablespoon olive oil
- ¾ cup onion, chopped
- 2 tablespoons green chiles, chopped
- 1 tablespoon garlic, minced
- ¼ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 2 cups vegetable broth
- 10 corn or flour tortillas
- ½ cup vegan cheese (optional)
Preheat oven at 400 degrees.
To make the sauce, in a saucepan, sauté the onions in olive oil over medium heat for 3-4 minutes. Add the rest of the ingredients, bring to a boil, and then turn off the heat.
For the filling, heat oil on medium-high in a large skillet. Add in onion and sauté for 3-4 minutes. Then add in garlic, stirring occasionally for about a minute. Then add in sun-dried tomatoes, spinach, lentil and broth. Reduce the heat to medium and cook for about 20 minutes.
Line a casserole dish with about a cup of sauce.
In a small skillet heat each tortilla on medium heat for about 45 seconds on each side.
Working on a flat surface, scoop about a tablespoon of the lentil filling into each tortilla and roll up lengthwise.
Arrange each enchilada in the casserole dish and cover with the remaining sauce.
Sprinkle on vegan cheese (if you're using it), cover with foil and bake for about 25 minutes.
Check out all the previous "What We Ate Today" posts here