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Lentil Enchiladas Recipe

Ingredients

How to make it

  • Precooking the Lentils

  • Rinse lentils and put in medium saucepan.
  • Add 1/2 onion, carrot (chop in half), celery (chop in half) and 2 bay leaves.
  • Cover with water (about 2 inches above lentils).
  • Bring to a boil, reduce heat and simmer 20 minutes, adding more water if needed.
  • After 20 minutes, add red lentils; simmer 10 minutes.
  • Season with salt & pepper.
  • Turn off heat, remove vegetables and bay leaves, and set aside.

  • Making the Enchilada Sauce

  • Heat the oil, flour and chili powder together in a saucepan. Allow to cook for a minute or two.
  • Whisk in the next ingredients (up to cocoa powder) and bring to a slow simmer, then whisk in cocoa powder.
  • Simmer for 20 minutes, stirring occasionally.
  • Set aside and let cool.

  • Making the Cheese Sauce

  • Melt butter in microwave for 30-40 seconds.
  • Whisk in paprika and flour, then slowly whisk in milk.
  • Microwave for 3 minutes on HIGH, until slightly thickened.
  • Stir and continue microwaving in 2-3 minute bursts, stirring occasionally, until quite thick.
  • Stir in cheese. Thin with additional milk if necessary.

  • Braising the Lentils

  • Heat olive oil in large skillet over medium heat. Add onions (and peppers, if using); saute for 4-5 minutes.
  • Add salsa (OR a couple tbsp enchilada sauce), then add chopped chipotles en adobo. Stir and let cook for 1-2 minutes.
  • Add pre-cooked lentils and cook 4-5 minutes, stirring constantly.
  • Remove from heat and set aside.

  • Assembling the Enchiladas

  • Pour 1/4 of the cooled enchilada sauce on a large plate (you will need to add more as you assemble).
  • Immerse wrap in sauce, turning to cover both sides.
  • Move wrap to a large lasagna pan/casserole dish and fill with 1/3 cup lentil mixture; top with tomatoes and avocado. Fold into long rectangle. Repeat until you run our of filling, making sure the wraps fit snugly together.
  • Pour cheese sauce over top, spreading to the edges.
  • Bake at 350-375 degrees until top is browned and slightly puffed and edges are bubbling.
  • Let cool 8 minutes before serving.
  • Serve with sour cream and guacamole.

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The Cook

takopoly Victoria, CA

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