Weigh Low: Vegan Lentil Enchiladas


I took my own advice and had a Monday Funday with my girlfriend Shenae this week.

Apparently Shenae has been salivating in seclusion as she read my blog entries from her Malibu pad, wishing she was here with me in health food heaven. So upon her request for a feast involving lentils, I whipped up this recipe.

Vegan Lentil Enchiladas inspired by Time Crunch Vegan Enchiladas

-4 Whole Wheat Tortillas (150 or 90, each)
-2 C. Lentils (480)
-2 C. chopped Spinach (15)
-1 C. chopped Sweet Potato (150)
-1 C. diced Onions (60)
-1 diced Bell Pepper (30)
-2 minced Garlic Cloves
-1 C. Red Enchilada Sauce (100)
-1 Tbs. Nutritional Yeast (25)
-1 Tbs. Cumin
-1 Tbs. Lime Juice
-1/2 Tsp. Garlic Powder
-Pinch of Salt

For topping:

-1 Avocado (320)
-1 C. Cilantro (10)
-2. Tbs. Water
-Tbs. Lime Juice
-Dash of Garlic Powder
-Dash of Cumin
-Dash of Salt and Pepper

Directions:

1. Preheat oven to 350. Cut sweet potato into chunks and boil for about 5 minutes.


2. Spray a saute pan with Pam and cook onions and garlic over high heat for about 5 minutes.


3. Add red pepper, sweet potatoes, lentils, and spinach. Reduce heat and cook for about 5-7 more minutes.


4. Turn off the heat and stir in the remainder of the ingredients (enchilada sauce and spices).


5. Use about 3/4 C. of the mixture to coat the bottom of an 8 by 8 pan.


6. Fill tortillas* with remaining mixture, place folded side down, and top with any leftovers.


7. Top with a sprinkling of vegan cheese if you like (I used a bit of Cheddar flavored Almond Cheese).


8. While enchiladas cook, combine all the topping ingredients together in a food processor or blender.


9. Top enchiladas with avocado cream sauce and serve!


10. Garnish with green onions, cilantro, and serve!


Total Calories: 385 or 445 depending on tortilla (makes 4 large enchiladas)


If you ditch the avocado cream topping and tortilla, it’ just 215 for the filling.

*Note: I used two different kinds of tortillas. Both were fabulous and can be found at Whole Foods.

Shenae and I enjoyed ours with a glass of red wine, good conversation, and the season premiere of The Bachelorette. What a way to start to the week!

Comments

  1. Anonymous says:

    how long should the enchiladas bake in the oven?

  2. Oh my bad! 20 minutes 🙂

  3. Anonymous says:

    My husband LOVES that Almond Cheese, but alas, it is not vegan. It still has casein in it…. sorry if I burst bubbles with that nugget of truth. It is good “cheese”.

Mentioned Elsewhere:

  1. […] based it off of this recipe, but instead of cooking them as enchiladas, I just cooked up the filling, pre-cooked some rice, and […]

  2. […] Sweet Potato & Black Bean Vegan Enchiladas are an adaptation from my original recipe, Vegan Lentil Enchiladas << view at your own […]

Leave a Comment

*

CommentLuv badge