Lentil Enchiladas
From takopoly 12 years ago
- 2 hours to make
- Serves 6
This recipe is a bit fiddly to put together but it's worth it. Flax-seed wraps are filled with two kinds of chipotle-spiced lentils, avocado slices and diced tomato and baked under a deceptively delicious spiced cheese sauce. Read more The cheese sauce uses far less cheese than you'd expect, and the heart-healthy fats in avocados are a good health plus. You can make this as spicy as you like by adding more or less chipotles and hot paprika. The enchilada sauce recipe makes a double batch; freeze half for the next time you make this dish. Feel free to add chopped bell peppers when you're braising the lentils -- I can't eat them but other people love them. You can use a prepared enchilada sauce but I prefer homemade. If you want to freeze this dish, omit the cheese sauce and cover with foil after assembling the enchiladas. Defrost before topping with cheese sauce and baking. See less
Ingredients
For Pre-cooking the Lentils
- 1 cup dry puy lentils shopping list
- 3/4 cup dry red lentils shopping list
- 1 small carrot shopping list
- 1/2 an onion shopping list
- 1 stalk celery shopping list
- 2 bay leaves shopping list
- salt & pepper (to season) shopping list
For Braising the Lentils
- cooked lentils, drained shopping list
- 1 tbsp olive oil shopping list
- 1 onion, chopped shopping list
- 1/2 cup salsa shopping list
- 1 bell pepper, chopped (optional) shopping list
- 2 tbsp chipotles en adobo, chopped shopping list
- salt & pepper (to season) shopping list
For the Enchilada Sauce
- 2 tbsp canola oil shopping list
- 2 tbsp flour shopping list
- 2 tbsp chili powder shopping list
- 1/2 tsp ground cumin shopping list
- 1/4 tsp cayenne pepper shopping list
- 2 cups water shopping list
- 1 can tomato paste shopping list
- 1 tsp garlic powder shopping list
- 1/2 tsp onion powder shopping list
- 1/2 tsp salt shopping list
- 1 tbsp unsweetened cocoa powder shopping list
For the Cheese Sauce
- 2 tbsp butter or margarine shopping list
- 2 tbsp flour shopping list
- 1/2 tsp hot paprika shopping list
- 1 cup milk shopping list
- 1 cup cheddar or monterey jack cheese, grated shopping list
For Assembling the Enchiladas
- Braised lentils shopping list
- enchilada sauce shopping list
- 2 roma tomatoes, chopped shopping list
- 1 avocado, sliced shopping list
- cheese sauce shopping list
- 6-8 tortilla wraps, flaxseed or whole-grain preferred shopping list
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.
People Who Like This Dish 1
- arbormac Highland, Utah
- takopoly Victoria, CA
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