This is a recipe great for family dinners, but it does take longer to make than your normal throw together meals but you wont be disappointed when you take the first bite of these powerful flavors when they come together! ❤
Ingredients:
12 whole wheat burrito size tortillas
7 oz of cheese
Enchilada Filling:
1 cup of dry lentils
2 1/2 cup low sodium vegetable broth
1/2 cup sunflower seeds
1 1/3 cup rolled oats
3 heaped Tbs tomato paste
2 red bell peppers
1 medium sized carrot grated
1 medium size tomato chopped
2 cloves garlic minced
1 large onion chopped
Spice Mix: 1/2 Tbs chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper.
1-2 hot chili peppers
2 Tbs chia seed or ground flax seed
Spice mix: 1/2 Tbs onion powder, 1/2 Tbs garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
1 Tbs oil to saute veggies
Enchilada Sauce:
1 Tbs olive oil
1 Tbs whole wheat flour
2 1/2 cup low sodium tomato sauce
Spice Mix: 1/2 Tbs chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper.
Instructions:
1. Rinse lentils and place in medium size pot, add broth and bring to a boil. Reduce heat and simmer with lid on for 20 minutes. Remove pot from heat and keep covered for another 10 min.
2. While lentils cook prepare enchilada sauce by heats olive oil in a medium skillet over medium heat, add all spices and cook for 2 min. Stir in flour and cook for 1 more minute. Add tomato sauce and bring to a boil. Let simmer until sauce in thick (appx. 5 min).
3. Enchilada filling: In a skillet heat oil over medium heat add onion and garlic saute for 3-4 min. Add chopped bell pepper, tomato, shredded carrot and hot bell peppers and saute for 5-7 min.
4. Add all dry ingredients (spices, oats, sunflower seeds and ground chia or flax seed) into food processor and blend for 20-30 sec.
5. Add cooked veggies and tomato paste and blend again
6. Finally add the cooked lentils and blend until everything is combined, mixture should stick together, if it doesn't stick together add more ground oats.
7. Pre-heat over 390 F.
8. Spread 2 heaped Tbs of enchilada filling over the surface of a tortilla, roll and place in a 12 x 8 baking dish. Repeat with 5 more tortillas for the first layer and pour 1/2 of the enchilada sauce over the the tortillas. Repeat for second layer.
9. Bake uncovered for 15 min. Remove from oven and add the cheese and bake for additional 10-15 min until cheese in bubbly.
10. Serve hot and garnish with fresh cilantro and/or greens.
Recipe from elavegan.com
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