Lentil tacos with lime crema
One of Lauren's weeknight standbys — cheap, easy, healthy and tasty.
***RECIPE, MAKES 8-10 LARGE TACOS / SMALL BURRITOS ***
1 cup (200 g) dry lentils
1 small onion
1 small red bell pepper
1 ear of sweet corn (or 1 small can of corn)
1 4 oz (30 ml) can of chopped green chilies
1 heaped tablespoon (a 1.25 oz packet) of taco seasoning (look for one with starch in the ingredients)
1/2 cup (120 ml) sour cream (or vegan sour cream, or 150 ml real crema or crème fraîche)
1 lime
oil
salt
water
8-10 medium tortillas
Cover the lentils with at least an inch of water in a pot, put them on high heat and boil them until tender — about 15 minutes, depending on the type and how firm you like them. Drain them when they're done.
If you have real crema or crème fraîche, mix it with the juice of the lime. If you have sour cream, mix in the lime and enough water to give you a saucy texture. Season with a little salt.
Chop up the onion and the pepper. If using fresh corn, shave off the kernels. Put some oil in a big pan on medium heat and cook the onion and peppers until almost as soft as you want them, 5-10 minutes. Put in the corn, canned chilies and drained lentils.
Stir in the taco seasoning, and any additional water if it doesn't look saucy enough. Taste for seasoning — it might need additional salt.
Warm the tortillas, fill with the lentil mixture, and top with the crema (plus maybe hot sauce and/or cilantro).
VEGAN ENCHILADAS WITH LENTILS
These Mexican enchiladas are vegan enchiladas and 100% healthy. They are baked and filled with lentils and sweet potatoes, then smothered in chile ancho and tomatoes sauce. This is a vegan Mexican recipe.
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Veggie & Black Bean Enchiladas Recipe | Old El Paso Recipes
Do you love Mexican food? Have you always wondered how to make enchiladas at home? Old El Paso has you covered. Our Veggie & Black Bean Enchiladas recipe is an easy dinner the whole family will love.
Try this easy vegetarian enchiladas recipe tonight!
The Best Vegan Enchiladas With Lentils (Gluten-Free Recipe)
These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. It can be made ahead and the recipe is freezer-friendly. The veggie enchilada casserole is gluten-free, plant-based, nut-free, perfect for lunch or dinner, and very tasty. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
12 tortillas (22 cm in diameter)
7 oz (200 g) vegan cheese or to taste
Enchilada filling:
1 cup (192 g) dry lentils
2 1/2 cups (600 g) vegetable broth
1/2 cup (70 g) sunflower seeds
1 1/3 cup (120 g) rolled oats gluten-free if needed
3 heaped tbsp (120 g) tomato paste
2 small bell peppers
1 medium-sized carrot grated
1 medium-sized tomato chopped
2 cloves garlic minced
1 large onion chopped
2 tbsp chia seeds (ground) or flax seeds
spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 1-2 tsp ground cumin, 1 tsp smoked paprika
1-2 hot chili peppers chopped (or less if you don't like it too spicy)
sea salt and pepper to taste
1 tbsp oil to fry the veggies
Enchilada sauce:
1 tbsp olive oil
1 tbsp gluten-free flour (or all-purpose flour if not GF)
2 1/2 cups (600 g) tomato sauce
spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper
sea salt and pepper to taste
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Lentil and Spinach Enchiladas
This dish is perfect for a busy week night. Simply cook some lentils, mix with chopped up veggies and roll in a tortilla. It couldn't be easier or more delicious.
INGREDIENTS
2 cups of cooked lentils
1 tablespoon of olive oil
2 julienne red bell peppers
4 cups of packed baby spinach
1/2 cup of sliced green onions
8 ounces of shredded Monterey Jack cheese
15 ounce can of refried pinto beans, heated
8-8 flour tortilla shells
1 cup of red enchilada sauce
1 cup of salsa verde
salt and pepper to taste
optional garnish: diced avocado, chopped cilantro, and sliced green onions
PREPARATION
Preheat the oven to 375°.
In a large pan on high heat add in the olive oil and saute the red bell peppers. Once they are lightly browned fold in the spinach and sliced green onions.
Next, mix in the cooked lentils and season with salt and pepper.
Pour 3/4 cups of the enchilada sauce to the bottom of a 13x9 casserole dish
To stuff: Place 2 tablespoons of the heated refried beans to the inside of a flour tortilla shell followed up by adding in a few tablespoons of the cooked spinach and lentil mixture.
Next, sprinkle on a tablespoon of Monterey Jack cheese and roll it up and place it on top of the enchilada sauce in the pan. Repeat the process 7 more times.
Top the rolled up flour tortillas with the remaining 1/4 cup of enchilada sauce and 1 cup of salsa verde.
Sprinkle on the remaining Monterey jack cheese and bake in the oven for 30 minutes.
Garnish with diced avocado, chopped cilantro and green onions