Servings: 6 Enchiladas
Cost: 15
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!
Tried this recipe?Let us know how it was!