These whole food plant-based enchiladas were inspired by the Sweet Potato Enchiladas recipe from The China Study Cookbook, which I made a few weeks ago. They were great but I was in the mood for something that was less potato and more whole veggies, so I created a stuffing base using chopped mushrooms and cooked lentils. Then I packed it full chopped kale! In the end, I threw in a can of corn just for fun! If you don’t like spicy foods, leave out the chilis!
Here is the recipe and instructions–hope you enjoy it!
Mushroom, Lentil, and Kale Enchiladas
These enchiladas are hearty and filling, and they are full of fiber and nutrition
Equipment
- oven
- stove
Ingredients
Homemade Taco Seasoning
- 1/2 teaspoon chili flakes
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Stuffing
- 400 grams mushrooms chopped
- 2 bunches kale chopped
- 10 cloves garlic minced
- 1 cup lentils uncooked
- 2 cups onions finely chopped
- 1 14 ounce can cooked corn
- 1 tablespoon soy sauce
- 1 whole spicy pepper of your choice
Premade ingredients
- 1 16-oz jar tomato salsa
- 1 pack large tortillas
Optional
- 1 sliced avocado garnish
Instructions
Preparation
- Wash lentils and then boil for 15 minutes. Set aside.
- Combine all Taco Seasoning ingredients in a small bowl and mix together. Set aside.
- Chop up garlic, onions, mushrooms, fresh chilis, and kale. Set aside.
Make Enchilada Stuffing
- Sautee onions and garlic in a large skillet until onions turn soft and brown.
- Keeping a low and steady heat, add chopped mushrooms and cook for 2 to 3 minutes.
- Add lentils to the pan and cook for 1 to 2 minutes.
- Stir in can of corn, continuing to cook over low heat.
- Add minced fresh chilis to the onions and garlic. Cook for 1 to 2 minutes.
- Add taco seasoning
- Add kale
- Stir in soy sauce.
Make Enchiladas
- Lay a tortilla down flat and add a line of stuffing. Then roll tortilla up into an enchilada and place in an oven safe dish.
- Repeat until all stuffing is gone (should make about 8 enchiladas).
- Pour salsa over the tortillas
Notes
As you can see above, my enchilada pan only has room for 5 enchiladas! Because of that, I had some extra stuffing. I took that stuffing and made burritos. After stuffing them, I laid them in a hot pan and cooked the outside of the tortillas, which became super crunchy and delicious! I actually liked the burritos much more than the enchiladas! I’ll do another write-up for the burrito recipe, but for now I suggest that you turn a couple tortillas into burritos and see how you like them!