This dish is really easy to prepare and super nutritious!
Ingredients:
- 1 1/2 cups dry lentils
- 1 small onion
- 4 cloves garlic
- 10 oz. sliced crimini mushrooms
- 2-3 handfuls baby spinach
- 15 oz. can diced tomatoes
- 20 oz. enchilada sauce
- 8 large tortillas
- Vegan shredded cheddar cheese
- 2 tsp. cumin
- 1 tsp. oregano
- Additional toppings of your choice: olives, tomato, green onion, cilantro, etc.
Preparation
- Cook lentils according to package instructions. (Or boil in 6 cups water for 15-20 minutes.)
- Meanwhile, dice onion, mince garlic.
- Saute onion, garlic in a large pan over med-high heat for 5 minutes.
- Add cumin, oregano, and mushrooms. Saute for another 4 minutes.
- Reduce heat, stir in spinach, tomatoes with juice, and cooked lentils. Salt/pepper to taste.
- Lightly spray a 9×13 inch baking dish, and pour a small amount of enchilada sauce to coat the bottom.
- Distribute lentil mixture evenly among tortillas, roll up, and place seam side down in the baking dish.
- Top with remaining enchilada sauce and cheese.
- Bake in a 350 degree oven for 20-25 minutes.
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