*Naturally Ella received a major update! See what the new site is all about.
There are many meals I make but never share. Most of the time, it's because I didn't write them down or have been winging it for so long, it seems strange to write about it. These spinach enchiladas are one of those recipes, primarily the enchilada sauce. I never buy store-bought sauce because with a few pantry staples, you can make your own (and it taste better too). It's taken me years to finally write it down and it's adapted from The Fauxmartha's recipe. I also purposely left these vegan but cheese can easily be added.
PrintSpinach Enchiladas with Lentils
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 servings 1x
Ingredients
Enchilada sauce (see note)
- 1, 28 ounce can of whole tomatoes
- 1 cup diced red onion
- 1 clove garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Pinch of cayenne
- 2 tablespoons fresh cilantro
- 2 tablespoons apple cider vinegar
- ½ cup vegetable broth
Enchiladas
- 2 cups shredded baby spinach
- ½ cup cooked black lentils
- ¼ cup minced red onion
- 3 tablespoons minced cilantro
- 1 tablespoon lime juice
- ¼ teaspoon salt
- 6 corn tortillas
- Minced onion, for topping
- Avocado, for topping
- Cilantro, for topping
Instructions
- In a blender, combine the ingredients for the enchilada sauce. Puree until sauce is smooth. Transfer to a pot, bring to a boil, reduce to a simmer, and let cook until sauce is hot and has thickened slightly, 10 to 15 minutes.
- Preheat oven to 375˚ F.
- In a medium bowl, combine spinach, lentils, onion, cilantro, lime juice, and salt, set aside.
- Warm tortillas by either lightly charring them over your gas stovetop or by dipping them in the warm sauce- they just need to be pliable.
- To assemble enchiladas, measure about 1 cup of sauce and spread it evenly in an 8x5 (or 8x8) pan. Next, scoop ⅓-1/2 cup spinach filling into the center of one tortilla, roll gently, and place seem side down in the pan. Repeat with remaining tortillas. Once all tortillas are nestled in the pan, top with 1 so cup of sauce.
- Bake enchiladas until lightly browning and bubbly, 20-25 minutes. Remove from oven, let cool slightly, and top with onion, avocado, and cilantro before serving.
Notes
+ Sauce makes enough for two meals. Measure out the sauce you need, then let the remaining sauce cool and freeze in an airtight container.
Step by Step
Spinach Enchiladas
variations
If you own a copy of the Easy Vegetarian Kitchen, you know that enchiladas are one of my 50 base meals. Both the sauce and filling can be changed based on what's in season and what you have on hand. This tomato sauce is my go-to, all seasonal sauce because I always have canned tomatoes on hand. I think spinach enchiladas are one of the easier variations, only because the spinach doesn't need cooked ahead of time. I could also list 100's of variations but a few of my favorite, similar to this recipe:
The Filling: If you're looking to keep the greens/legume combo try: kale and black beans or chard and kidney beans. Depending on the season, another easy addition is roasted squash (summer or winter).
Add Cheese: I'm not vegan but I think Mexican food is such an easy thing to make vegan without missing anything. However, cheese is amazing in enchiladas. Sprinkle a good melting cheese (gouda, smoked mozzarella, pepper jack) inside each enchilada and over the top before baking.
Add Spice: My typical enchilada sauce has a small kick thanks to a pinch of cayenne. If you want it spicier, use The Fauxmartha's recipe with jalapeños (+ seeds) or add part (or a whole) chipotle in adobo sauce.
Explore Lentils
You might have noticed, but 2016 has been deemed 'the year of pulses' but in my kitchen, every day is a pulse day. Lentils have always been a favorite of mine, primarily because of their quick cooking and easy adaptability. A few of my favorite lentil dinner recipes:
Red Lentil Masala with Spinach
Chipotle Lentil Tacos
Curried Lentils with Rhubarb Chutney
Vivian | stayaliveandcooking says
I totally agree with you: the homemade sauces are so much better than the store bought ones! I love the variations you added.
Emily says
I love your new design, Erin! You've implemented so many great and practical features- you are such a great vegetarian resource. Enchiladas look great- fresh, colorful, and flavorful!
Stephanie @ Girl Versus Dough says
I LOVE the new site, Erin! It's beautiful. And I lovelove enchiladas -- I'm going to have to try these very soon!
Dani | salt sugar and i says
I was so exciting to see this recipe pop up in my instagram feed this morning! I can't find any decent enchilada sauces here at all. I found one at the supermarket and tried it and I've never eaten enchiladas since because it was so awful and tasted plastic and really, just yuk.
I am now looking forward to giving enchiladas a go again seeing this recipe. It looks so delicious!! I might have to add some roast chicken in there for the boyf to keep the peace 🙂 but I love this veggie option. Cannot wait to get into the kitchen and give this ago!! Thanks for sharing! ps. love the new site 🙂
Abby (@ No Fail Recipes) says
This looks really good and I bet my family won't even know they are eating spinach!
heather @french press says
I am LOVING the new look, and this recipe. my daughter has decided to be 100% vegetarian, and I am always looking for meals that the whole family will love - I have two carnivores in the house too 🙂 this one sounds perfect
Sarah | Well and Full says
I love the new site, Erin! It looks amazing!! 😀
Kerstin says
Oh my god that looks bloody delicious. Exactly what I've been looking for today! Thank you so much 🙂
Love, Kerstin
http://www.missgetaway.com/
★★★★★
karen Crossan says
Excellent combination, and healthy, thank you for sharing, adding this one to my recipe books. Thank you
Deborah @ The Harvest Kitchen says
Great recipe!! I love everything about these Spinach/Lentil Enchiladas! Definitely making!!
Leah Rampy says
These are delicious! They were so good that we didn't even miss the cheese. I didn't have lentils on hand so I used black beans. Would definitely make these again!
★★★★★
Emma {Emma's Little Kitchen} says
Probably my perfect meal right here <3
naleśniki says
Thank you! What a great list of healthy recipes! I can’t wait to try a few.
Caitlin says
My new favorite enchiladas! So delicious! I made them the night before and popped them into the oven today. The tortillas soaked up the sauce and were perfect!
Kathleen Henry @ Produce On Parade says
Totally making these tonight! 🙂 Can't wait!!
aida mollenkamp says
I'm with you on homemade sauce, especially when it comes to enchiladas!
Angie Broyles says
The sauce is delish! Smoked paprika is my favorite spice, so I was really excited about trying this recipe. Also, I used homemade chicken broth. And for the filling, I added some cumin, mexican seasoning, chicken, and roasted corn. Topped with guacamole. Super!
★★★★★
Angela W Broyles says
Update: I also used the filling to stuff some roasted poblano peppers, no sauce, but topped it with a little cheese- was a fabulous combination!!
Kelly says
DELICIOUS! Even for non-vegetarians, don't even miss the meat 🙂 🙂
★★★★★
Paula Whyte says
This is a gorgeous recipe, really easy and very tasty. Looking forward to left overs tomorrow !!
★★★★
Stephanie Blais says
Just made this recipe and it was delicious! My husband & I
thoroughly enjoyed it, and did not miss the meat. We are trying out new vegetarian recipes. Great lunch on this bitter cold day in Ontario. Thanks for posting it!
★★★★