Shut the front door. A SAVORY thing?!
But wait… it is!!!
Or more accurately…
So dubbed by my work besties when I trotted these babies into work the other day all ecstatic like “guys guys guys!! I have homemade enchiladas for lunch and guess what?! They’re vegan and made with lentils!!” and they all looked at me with ‘well duh!!’ expressions, closely followed by some comments to the effect of “since when would we expect YOU to bring normal enchiladas with you?! That would just be weird and we’d be concerned”. Typical. You know, I might even love my work peeps more than lentils. Which is unfortunate as my last day there is the 30th of this month [I am moving on to beekeeping (!!!), more on that later]… I will miss you, loyal work peeps who proudly nicknamed me Lentil! Good thing we can still hang out like real life friends…
So anyway. I brought lentiladas to work and everyone expected it. Obviously my weirdness has just become normalcy.
I also made naturally green cookies (to be posted shortlyish) and no one even batted an eye. My work here is done.
Vegan Lentiladas with Salsa Verde
Vegan, gluten free (with gluten free tortillas, mine were corn+wheat). Fast, totally accessible for a weeknight dinner. I used store-bought salsa and enchilada sauce—next time I might try making my own sauce and not being such a bum. But whatever. The leftovers are excellent reheated– my yield was about 10 enchiladas, which made plenty of delicious leftovers. The recipe is slightly adapted from Hummusapien, here!
- 1/2 c raw cashews, soaked for at least 2 hours(ish)
- 3/4 c dry green lentils+2 c water for cooking
- 1/2 c salsa verde + extra for serving
- 1/2 a bell pepper, diced (mine was yellow)
- 5-6 good sized white mushrooms, sliced and sautéed in a bit of olive oil
- 1 tsp sea salt
- 1/4 tsp cayenne
- 1/2 tsp cumin
- 2 double handfuls of mixed greens (Mine was chard+kale+spinach)
- 12 corn blue corn tortillas
- 16 oz green enchilada sauce*
- avo!! for serving. Obvi.
*this was the size of the jar I had—-it was delicious and was definitely not too much liquid. If you have an 8 oz can, that is also fine.
Cook yo’ lentils! I always use dried, as they’re super cheap in the bulk section and are very easy to cook—-bring water to a boil, dump in lentils, and simmer for about 20-25 minutes until they’re soft. Aaaaaanndddd… done!
Drain soaking cashews. In a food processor, process soaked cashews and 1/2 c salsa verde until nearly smooth. Add in lentils, diced bell pepper, sautéed mushrooms, sea salt, cayenne, and cumin. Process until combined. Add in mixed greens and process a bit more till everything is incorporated.
Preheat the oven to 350, and locate some kind of 9 by 13 pan. Pour about half of the enchilada sauce in the bottom of the pan. Take each tortilla and fill it lengthwise down the center with filling. Roll it up, and place it seam side down in the pan. If it breaks, who cares? It’ll be covered in sauce anyway…
Once all the tortillas are filled and nestled in next to their friends, pour the rest of the enchilada sauce evenly over the top. Bake for 30 minutes, and let cool for a few before serving. Serve with extra salsa and avo! Store leftovers in an airtight container in the fridge.