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April 13, 2016

Recipe: Vegetarian Spinach Enchiladas

Enchilada sauce (see note)
  • 1, 28 ounce can of whole tomatoes
  • 1 cup diced red onion
  • 1 clove garlic
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • Pinch of cayenne
  • 2 tablespoons fresh cilantro
  • 2 tablespoons apple cider vinegar
  • 1/2 cup vegetable broth
  • 2 cups shredded baby spinach
  • 1/2 cup cooked black lentils
  • 1/4 cup minced red onion
  • 3 tablespoons minced cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 6 corn tortillas
  • Minced onion, for topping
  • Avocado, for topping
  • Cilantro, for topping
  1. In a blender, combine the ingredients for the enchilada sauce. Puree until sauce is smooth. Transfer to a pot, bring to a boil, reduce to a simmer, and let cook until sauce is hot and has thickened slightly, 10 to 15 minutes.
  2. Preheat oven to 375˚ F.
  3. In a medium bowl, combine spinach, lentils, onion, cilantro, lime juice, and salt, set aside.
  4. Warm tortillas by either lightly charring them over your gas stovetop or by dipping them in the warm sauce- they just need to be pliable.
  5. To assemble enchiladas, measure about 1 cup of sauce and spread it evenly in an 8×5 (or 8×8) pan. Next, scoop 1/3-1/2 cup spinach filling into the center of one tortilla, roll gently, and place seem side down in the pan. Repeat with remaining tortillas. Once all tortillas are nestled in the pan, top with 1 so cup of sauce.
  6. Bake enchiladas until lightly browning and bubbly, 20-25 minutes. Remove from oven, let cool slightly, and top with onion, avocado, and cilantro before serving.
Sauce makes enough for two meals. Measure out the sauce you need, then let the remaining sauce cool and freeze in an airtight container.

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