In wrapping up my three-series post highlighting black lentils, I wanted to share one of my favorite recipes. It's fairly obvious that I love making enchiladas but I just find something magical in a delicious filling nestled in a fresh corn tortilla and topped with flavorful sauce.
The combinations are endless but over the years, using black lentils has become a go-to. While it's not traditional, I don't always have cooked black beans on hand and my craving for enchiladas usually strikes an hour before dinner. Using black lentils makes a bit quicker work of the filling since the lentils cook along side the filling. Best of all, you can make/assemble these enchiladas ahead of time and freeze until ready to bake.
As I mentioned above, these enchiladas are super flexible. Add more vegetables, leave out the cheese, or change the sauce- it's up to you to use what you might already have on hand.
Sauce: I usually alternate between three sauces: this chipotle version, a non-chipotle fresh tomato based version, and this tomatillo sauce. Any of these sauces work well with these black lentil enchiladas- use what you have on hand!
Vegetables: During the summer months, I usually add sweet corn to the mix. During the cooler months, these enchiladas work well with roasted sweet potato and/or butternut squash.
Vegan: Leave off the cheese, bake, and then top with fresh avocado to give the enchiladas a bit of pop.
If I could only keep one type of lentil on hand, it would be black lentils. They cook up quick and can be used in everything from stews to salads. Plus, the soak in all the good flavors while they cook. These lentils are also my favorite taco filling, so it's a must that I always keep them on hand!
Berbere Black Lentil Stew
Za'atar Tomato Salad
Romanesco Black Lentil Pilaf
This was delicious and relatively easy. First time I've cooked with black lentils. They really do hold up quite well. My husband didn't even realize that they were lentils (fortunately)! Thanks for this recipe
My daughter and I made this last night and it was INCREDIBLE!! Not a smidge left in the pan. Thanks for another brilliant recipe!
I hate to be THAT person, but here goes: Could I use black beans instead of black lentils?
Ha! Black beans would be just perfect in place of the lentils!
Thanks for sharing all your amazing recipes here! Question though: is there a secret trick to rolling corn tortillas so they don't crack into a billion pieces? I tried to be oh so gentle, I tried not putting too much in them, I tried but still they crack...and not like good crack...like bad crack. Like plumber's crack...unless you are into that sort of thing.
Heated up! I like to wrap them in a damp cloth and warm them. You could also warm up the sauce and dip them in that as well!
This was delicious. Kept it simpler with store bought enchilada sauce but the filling was absolutely delicious. It was my first time cooking with black lentils. This recipe is definitely being added to rotation in my house.
Made this tonight. My 3 and 5 year-old kids devoured it and already staked claims on the leftovers for dinner tomorrow night. Added some cayenne pepper and a tbsp Greek yogurt to the sauce. Great recipe!