Flavorful summer enchiladas made with zucchini and black lentils along with an easy year-round homemade enchilada sauce.
Tips & Tricks: I prefer to use toasted, whole spices that I grind right before using. If you go this route, use the same amount of whole spices before grinding.
As for the chipotle- the sauce has a bit of a kick. Start with just a bit, taste, and adjust to your liking. You can also use chipotle powder in place of the chipotle in adobo. Start with 1/4 teaspoon and work your way up.
Stock up: get the pantry ingredients you will need: zucchini, tortillas, black lentils
Nutrition: see the information.
Find it online: https://naturallyella.com/black-lentil-enchiladas/