Enchiladas vegetarianas de espinacas y lentejas

Ingredientes

• 3 cups chopped fresh spinach (roughly 4 oz.)
• 2 cups cooked lentils (brown or green)
• 1 lime (juiced)
• 1/4 teaspoon salt
• 3/4 cup shredded pepperjack (or queso cheese, plus more for topping)
• 1/4 teaspoon chipotle powder (or chili powder)
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cumin
• 1 batch Homemade Enchilada sauce
• 8 flour or corn tortillas
• Optional toppings: avocados (cilantro, lime wedges)

Preparación

1. 1

   Preheat oven to 300 degrees F.

2. 2

   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.

3. 3

   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.

4. 4

   Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Top with avocado and cilantro, if desired.