Spinach & Lentil Enchiladas

I know this might be hard to believe, but there is more to Cinco de Mayo than tequila shots. I mean there are margaritas and Mexican chocolate too. Right? Oh, and loud singing and maybe a little guacamole on the side. (No queso though … sorry Gastro Gabe, but you’ll get over it.)

Cinco de Mayo—no, it’s not Mexico’s independence day, that’s in September—is actually the annual celebration of the Mexican Army’s defeat of the French at the Battle of Puebela in the mid-1800s. But hey, any excuse to celebrate the culture (and by culture I mean food) of our neighbors to the south is a good day in my book. …

And it just so happens, May 5th is also National Enchilada Day so in honor of the day, why not make some enchiladas? And yea, I know, the thought of lentils in your enchiladas sounds weird, but I promise, these are well worth the effort and taste amazing.

spinach and lentil enchiladas

PREP TIME: 30 minutes | COOK TIME: 45 minutes, 425 degrees

  • 1 onion, chopped
  • 3 jalapeños, seeded and diced
  • 1 can diced green chilis
  • 10-12 tomatillos, diced
  • 2-3 Tsp olive oil
  • 1 cup vegetable broth
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tsp red pepper flakes
  • ¼ cup vegan sour cream
  • 1 ½ cup cooked lentils
  • 6 cups chopped, fresh spinach
  • 12-14 corn tortillas
  • 1 can sliced black olives (optional)
  • Cotija or a vegan cheese that crumbles well
  • Fresh cilantro leaves

Sauté jalapenos, tomatillos and green chilis in oil over medium high heat for 5 minutes. Add lentils and cook for another 5 minutes. Add red pepper flakes, coriander, cumin and vegetable broth, bring to a boil then reduce heat and simmer for 20 minutes. Remove from heat. Spoon out ½ cup of the mixture and set aside. Stir in vegan sour cream to remaining “liquid.”

In another pan, sauté spinach until it’s wilted, about 5 minutes. Drain all excess liquid from the pan and add the lentil mixture. 

Heat corn tortillas in the microwave for 10-15 seconds just so they soften and are easier to stuff.

Lightly spray casserole dish with cooking spray then one at a time, fill tortilla shells with spinach and lentil mixture. Layer in dish, seam side down, then drizzle with ½ cup of liquid set aside earlier. Cook for 25 minutes at 425 degrees. Remove from the oven and sprinkle with cilantro leaves, black olive and a pinch of cotija or a vegan alternative of your choice. Enjoy! And don’t forget the margaritas 😉

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