Red lentil enchiladas with avocado lime sauce
Red lentil enchiladas with avocado lime sauce
The filling is beautifully spiced and creamy. The red sauce has a little heat and the avocado lime sauce brings balance to the dish.
Yields: 4 enchiladas
Ingredients
1 cup red lentils – soaked and rinsed
2 cups vegetable broth
½ cup onion – diced
⅓ cup fire roasted peppers
1 tablespoon jalapeno – diced
3 teaspoons tamari
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne – reduce if you don’t like heat
½ teaspoon cumin
2 teaspoons lime juice
4 10-inch flour tortillas - try to avoid tortillas with a lot of added ingredients
Red (rojo) sauce
2 cups tomatoes – rough chop
½ cup fire roasted red peppers
1 -2 tablespoons red Fresno chili – rough chop
½ cup onion – rough chop
1 tablespoon garlic – sliced
2 tablespoons lime juice
½ teaspoon salt
¼ teaspoon cumin
Avocado lime sauce
1 large avocado
2 tablespoons coconut cream (solids only)
¼ cup lime juice
⅛ teaspoon salt
Pinch black pepper
Water if needed
Steps
Soak lentils about 2 hours. Rinse them and set aside until you are ready to use them.
To make the filling, sauté onion, jalapeno pepper and fire roasted peppers in a little oil or water. Add the tamari and spices. Cook for a few minutes to activate the spices. Add the broth and lentils. Cook down until the mixture is creamy and the liquid is fully absorbed. Finish with the lime juice.
To make the rojo sauce, add all the ingredients in a high-speed blender. Blend until fairly smooth. Pour into a saucepan. Bring to a simmer. Cook for 10 to 15 minutes. Remove from the heat and finish with lime juice.
For the avocado lime sauce, put all the ingredients in high-speed blender. Blend until smooth. Add a little water to get the consistency you like.
Preheat the oven to 375 F.
To assemble the enchiladas. Divide the filling into four equal parts. Place 1 portion in the center of the tortilla and roll it. Place it seam down in a 10 by 10 baking dish. Pour rojo sauce over the enchiladas. Bake until bubbling, approximately 15 minutes.
Serve with a large dollop of avocado lime sauce or cashew sour cream.
