Mushroom Lentil Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • ½ cup brown or green lentils, rinsed
  • 1 large onion chopped, about 2 cups
  • Splash olive oil
  • 8 oz mushrooms, chopped
  • 1 cup diced cauliflower (or use cauliflower "rice")
  • ½ cup cooked or frozen spinach (2-3 handfuls fresh)
  • 3 garlic cloves, minced
  • 1 tsp each: cumin and chili powder
  • ¼ tsp each: black pepper and red pepper flake
  • 1 cup green salsa, divided
  • 1 ¼ cups shredded swiss cheese, divided
  • 8 small (6-in) tortillas, whole wheat if available
  • Hot sauce and sour cream, for serving (if desired)
Instructions
  1. Combine rinsed lentils with enough water to cover by an inch. Bring to a boil and simmer for 12 minutes. Drain.
  2. Meanwhile, combine onion with a splash of olive oil in a large skillet. Saute until the onion starts to go translucent, about 3 minutes.
  3. Add mushrooms and cauliflower to the pan. Saute covered until the mushrooms release their liquid. Uncover and mix in spinach, garlic, cumin, chili powder, black pepper, and red pepper flake. Saute until the liquid has evaporate (and the spinach is thawed if you used frozen).
  4. Mix ⅓ cup green salsa and ¼ cup shredded swiss, and the cooked lentils into the filling. Taste test and adjust spices to your taste (salt will seem lacking at this point, so check how much sodium is in your salsa before adding more salt).
  5. Preheat oven to 425°F.
  6. Pour ⅓ cup green salsa down the center of a 9x13 inch pan.
  7. Divide the filling into 8 portions. Spoon each into a tortilla, rolling it up and placing it seem side down in the salsa in the baking pan.
  8. Top the enchiladas with the remaining salsa and then remaining cheese.
  9. Bake in the preheated oven for 25 minutes, or until golden brown on top.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mushroom-lentil-enchiladas/