Vegetarian Spinach And Lentil Enchiladas Food

VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
• Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
• Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
• Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
• Bake in the preheated oven until heated through, about 20 minutes.
• Garnish individual servings with remaining sour cream and salsa.

VEGETARIAN SPINACH AND LENTIL ENCHILADAS

Steps:

• Preheat oven to 300 degrees F.
• In a large bowl, mix together the cooked lentils, spinach, lime juice, salt, cheese, chipotle powder, cayenne and cumin. Taste and season with salt/pepper if needed. Add 1/4 cup of the sauce into the mix and stir well.
• Dip a tortilla into the sauce, then add the filling (about 1/3 cup) to the tortillas and roll up. Place seam-side down in a baking pan, then continue with the rest of the tortillas. Top with the remaining sauce and cheese, if desired.
• Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Top with avocado and cilantro, if desired.

VEGETARIAN ENCHILADAS

Steps:

• Preheat over to 350°F.
• Saute onion and mushrooms in oil for 5 minutes then add garlic and cook for 2 more minutes.
• Meanwhile, rinse and drain beans and then mash slightly and then add skillet to the skillet.
• Add corn, 1/2 cup of the tomato sauce and red pepper flakes; mix well.
• Cover bottom of casserole dish with tomato sauce.
• Spoon bean/corn mixture into tortillas and wrap up tightly, arranging seam side down in casserole dish.
• Top with the remaining tomato sauce, ensuring the tortillas shells are covered with sauce.
• Cover with tin foil and bake for 25 minutes.
• Uncover, sprinkle with cheese and chopped tomato and cook uncovered for another 5 to 10 minutes, until cheese is melted.
• Serve with plain yoghurt.

LENTIL ENCHILADAS

Steps:

• Preheat oven to 400°F.
• In a large pot, bring 2 cups water to boil. Add lentils and cook on medium 20-25 minutes or until lentils are tender. Drain and set aside. Reserve cooking water.
• Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Sauté on medium heat for 5 minutes.
• Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes.
• Add rice and mix thoroughly.
• Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
• Pour enchilada sauce over enchiladas and add remaining cheese.
• Cover and bake for 20 minutes. Serve with sour cream.

VEGETARIAN ENCHILADAS

Steps:

• Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
• Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
• Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.