Lentil enchiladas

Lentil Enchiladas Recipe from Mexico - Authentic and Flavorful

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Lentil enchiladas are a delicious and nutritious twist on traditional enchiladas, using protein-packed lentils as the main filling. This recipe is perfect for vegetarians or anyone looking to incorporate more plant-based meals into their diet.

History

Enchiladas are a popular Mexican dish that typically consists of rolled tortillas filled with meat, cheese, beans, or vegetables, and topped with a savory sauce. Lentil enchiladas are a modern take on this classic dish, offering a healthy and flavorful alternative to traditional fillings.

Ingredients

3 cups water
1 cup lentils
1 onion, chopped (recipe called for "small" onion, but I used a large one)
1 green pepper, chopped
2 tsp garlic (I used fresh oil-free garlic from a jar)
1 tsp red pepper
1 tsp black pepper
1 tsp cumin
0.5 cup salsa
1 each ff tortillas
optional garnishes
1 each chopped fresh tomatoes
1 each salsa

How to prepare

Put water and beans in a saucepan over medium-high heat. Add all ingredients except salsa and tortillas. Bring to a boil, stirring occasionally. Reduce heat and let cook until lentils are soft, about 45 minutes. (Keep stirring because the beans will stick to the bottom of the pot). Once the beans are mushy, add salsa and stir well. Place in tortillas, garnish as desired, and enjoy. Note: I didn't soak the beans beforehand and haven't experienced any problems. Mary McD says in this book that you don't need to soak lentils.

Variations

For a spicier version, add a diced jalapeño pepper to the filling mixture.
Substitute black beans or chickpeas for the lentils for a different flavor and texture.
Use corn tortillas instead of flour tortillas for a gluten-free option.

Cooking Tips & Tricks

Be sure to stir the lentils frequently while cooking to prevent them from sticking to the bottom of the pot.

- You can customize the spice level of this dish by adjusting the amount of red pepper and black pepper to suit your taste preferences.

- Feel free to add additional vegetables or toppings to the enchiladas, such as diced avocado, shredded lettuce, or a dollop of sour cream.

Serving Suggestions

Serve the lentil enchiladas with a side of Mexican rice, a fresh green salad, or a bowl of homemade guacamole for a complete and satisfying meal.

Cooking Techniques

The key to making delicious lentil enchiladas is to cook the lentils until they are soft and mushy, which will help bind the filling together and create a creamy texture.

Ingredient Substitutions

Feel free to customize this recipe with your favorite vegetables, spices, or toppings. You can also use canned lentils instead of dried lentils for a quicker cooking time.

Make Ahead Tips

You can prepare the lentil filling in advance and store it in the refrigerator for up to 3 days before assembling the enchiladas. This makes it easy to have a healthy and delicious meal ready to go on busy weeknights.

Presentation Ideas

Garnish the lentil enchiladas with fresh cilantro, diced tomatoes, sliced green onions, or a dollop of Greek yogurt for a colorful and flavorful presentation.

Pairing Recommendations

Pair lentil enchiladas with a refreshing agua fresca, a cold beer, or a glass of red wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover lentil enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the enchiladas in a baking dish, cover with foil, and bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of lentil enchiladas contains approximately 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Each serving of lentil enchiladas contains approximately 30 grams of carbohydrates, making it a satisfying and energy-boosting meal option.

Fats

This recipe is low in fat, with only a small amount of fat coming from the olive oil used to sauté the vegetables.

Proteins

Lentils are a rich source of plant-based protein, providing approximately 15 grams of protein per serving of lentil enchiladas.

Vitamins and minerals

Lentils are packed with essential vitamins and minerals, including iron, folate, and potassium. These nutrients are important for overall health and well-being.

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten, making it suitable for a wide range of dietary preferences.

Summary

Lentil enchiladas are a nutrient-dense and satisfying meal option, providing a good balance of carbohydrates, protein, and essential vitamins and minerals.

Summary

Lentil enchiladas are a nutritious and flavorful meal option that is perfect for vegetarians and anyone looking to incorporate more plant-based meals into their diet. With a rich and creamy lentil filling, these enchiladas are sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer day, the kind of day that feels like a hug from the sun. I was wandering through the bustling streets of Mexico City, taking in the sights and sounds of the vibrant city. As I passed by a small street vendor, the aroma of spices and peppers wafted through the air, drawing me in like a moth to a flame.

I couldn't resist the temptation and decided to stop and see what this vendor had to offer. As I approached the stand, I saw a woman with a warm smile and twinkling eyes, stirring a pot of bubbling goodness. She greeted me with a friendly "Hola!" and I couldn't help but smile back.

Curious to see what she was cooking, I asked her what she was making. She explained that she was making lentil enchiladas, a traditional Mexican dish that had been passed down through generations in her family. Intrigued by the idea of lentils in enchiladas, I asked her if she would be willing to share the recipe with me.

Her eyes lit up with delight as she eagerly agreed to share her family recipe with me. She explained each step in detail, from cooking the lentils with onions and garlic to rolling them up in corn tortillas and smothering them in a rich and spicy enchilada sauce. I listened intently, soaking up every word like a sponge.

After she finished explaining the recipe, she handed me a piece of paper with the ingredients and instructions neatly written out. I thanked her profusely and promised to try out the recipe as soon as I got home.

As I walked away from the street vendor, I couldn't contain my excitement. I felt like I had stumbled upon a hidden gem, a treasure that had been waiting for me to discover it. I couldn't wait to get back to my kitchen and start cooking.

When I returned home, I gathered all the ingredients I needed and got to work. As I cooked the lentils with the onions and garlic, the aroma filled my kitchen, transporting me back to the bustling streets of Mexico City. I rolled the lentils up in corn tortillas, smothered them in the spicy enchilada sauce, and popped them into the oven to bake.

When the enchiladas were finally done, I couldn't wait to dig in. I took a bite and was immediately transported to flavor heaven. The combination of the earthy lentils, the spicy sauce, and the warm tortillas was simply divine. I savored every bite, feeling grateful for the serendipitous encounter that had led me to this delicious recipe.

Since that day, lentil enchiladas have become a staple in my cooking repertoire. I love sharing this recipe with my friends and family, passing on the tradition that was graciously shared with me by the kind street vendor in Mexico City. Every time I make these enchiladas, I am reminded of that warm summer day and the joy of stumbling upon a culinary treasure.