Monday, August 15, 2011

Lentil Enchiladas

Last week was supposed to be the week of Peas...but then I tried a recipea that didn't turn out so well. And while this may sound like I'm too blinded by Mama Pea's greatness to criticize, I honestly don't think it was the recipe's fault.

I tried to make Peanut Butter Blondies with Chocolate Ganache. Heaven, right?! BUT, I doubled the recipe and used a much larger pan, which in hindsight was a bad idea with a vegan blondie. I should have used two smaller pans to keep the consistency the same. Or just left them in the oven A LOT longer The flavor was spot on but the texture was completely gooey and under cooked. Then, I tried to make the frosting ridiculously fast. Silken tofu into hot, melted chocolate = no bueno. Not to mention I'd never used silken tofu before...does it need to be pressed or drained? I was confused.

However, it was only fitting that a recipea fail be followed with such an EPIC recipea win.

Lentil Enchiladas
from Peas and Thank You, the book
makes 6 flour enchiladas, 8 corn enchiladas

  • 1 can (30 oz) green enchilada sauce, divided
  • 1 1/2 cups water
  • 1 cup red lentils, rinsed and drained
  • 1 jalepeno, seeded and chopped
  • 1/2 red onion, chopped
  • 2 Tb. chopped cilantro
  • 1 Tb. nutritional yeast
  • Mexican blend cheese and sliced olives, optional, for topping

The nutritional yeast isn't pictured because it was a last minute addition. I honestly don't think it made any flavor difference but I always aim to throw it in when I can because it is the only vegetarian source of B12. 

Preheat oven to 350F. Bring 1/3 can of enchilada sauce and water to boil. Add lentils, onion, and jalepeno. Cook over medium-low heat until liquid is absorbed, about 15-20 minutes. 

Stir in chopped cilantro and set aside. 

Warm tortillas by placing them in a damp paper towel and microwaving for 30 seconds. This makes them more pliable and easier to fill.

Pour 1/3 enchilada sauce in the bottom of a 9x13 baking dish. Divide lentil mixture into tortillas and fold. Place enchiladas in dish seam down and top with remaining sauce, cheese and olives, if wanted Bake for 20-25 minutes and serve with salsa and sour cream. 

Nutritional information (per enchilada, with flour tortillas): 329 calories, 7.7g fat (2g sat), 51g carbs (7g fiber), 9g protein

Nutritional information (per enchilada, with corn tortillas): 200 calories, 4.2g fat (1.7g sat), 32g carbs (5.3g fiber), 9 g protein

These. were. the bomb. For real. The lentils had such a creamy texture that it was like eating cheese enchiladas, with a ton more nutritional value! Lentils are ridiculously high in protein, fiber, folate and are a good source of iron. I loved how easy these were to put together, too. I kept trying to make sure I got all the ingredients because it didn't seem like much but simplicity is better in this recipe.

You have no idea how excited I am for leftovers. :)

Except for the fact that the microwave blew yesterday. So heating leftovers will be interesting...yes, I know it can be done in the oven but then I have to heat the apartment and it takes like 20 minutes. It's hard to wait for these babies. ;)

What's your favorite meal for leftovers?
Mine is definitely lasagna. No idea why, but second-day lasagna can easily beat first-day lasagna!


Marie said...

Oh my gosh this sounds sooooo good I am adding this to my must makes this week, thank you for sharing! :)

Amy said...

I have never had enchiladas with lentils before, but I love this idea! These sound delicious!

Marie said...

Okay I made them and I loved them...I had leftovers and looked forward to eating them the next day as well...YUM! Highly recommend to all! :)))

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