YIELD: 8 large enchiladas (3-4 servings)
TIME: 1 hour active, 30 minutes inactive
Ingredients
For the enchilada sauce:
1, 14-15oz can tomato sauce
1, 14-15oz can fire-roasted diced tomatoes (or plain diced)
1/2 cup low-sodium vegetable broth
2 tablespoons lime juice
2 cloves garlic
2 teaspoons brown sugar (optional but recommended)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1-2 tablespoons adobo sauce
1/2 cup Kite Hill Sour Cream Alternative
For the filling:
2 tablespoons extra virgin olive oil
3/4 cup chopped onion
1 tablespoons minced garlic
2 cups chopped mushrooms (baby bella or button)
1 cup grated carrots (about 2 medium carrots)
1 cup walnuts
2, 15oz cans black lentils (or 3 cups cooked, French lentils also work), rinsed and very well drained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 cup prepared enchilada sauce
about 8, 8-inch flour tortillas (or sub corn tortillas)
toppings: additional Kite Hill Sour Cream, avocado, cilantro, lime wedges, hot sauce
Method
Extra enchilada sauce will freeze well in an airtight bag with all of the air squeezed out for 1-2 months.
The sugar in the sauce helps balance the flavors and acidity from the tomatoes. Omit if desired.
Step 1.
Place all sauce ingredients (except the sour cream), starting with 1 tablespoon adobo sauce, in a blender. Blend on high until combined.
Step 2.
Pour into a medium-sized sauce pan and heat over medium until starting to simmer. Reduce heat to maintain a simmer, stirring occasionally, until thickened a bit (about 15 minutes). Taste along the way and add more adobo sauce for a smokier, spicier flavor. Add more salt if needed. Remove from heat.
Step 3.
Place a large skillet/pan over medium heat with the olive oil. Once hot, add the onion and cook for about 6-8 minutes, until starting to soften, stirring frequently. Add the garlic and stir for 1 minute. Add the mushrooms and let cook for 2-3 minutes, stirring frequently, then add the carrots. Cook for another 4-5 minutes until the mushrooms are just starting to soften, stirring frequently. Remove from heat.
Step 4.
Place walnuts in a large food processor and pulse until well chopped. Add in the hot mushroom mixture and pulse until chopped (pea sized type pieces) and well combined. You want to maintain a good amount of texture to the mixture.
Step 5.
Place lentils in a large mixing bowl and mash lightly. Scrape food processor ingredients into the lentil bowl and stir to combine. Stir in the salt, other spices, enchilada sauce, and sour cream. Taste the mixture and add more salt if desired.
Step 6.
Pour 3/4 cup enchilada sauce in the bottom of a 9x13 baking pan and spread evenly. Fill each tortilla with a generous 1/2 cup of the mixture and roll. Place seam side down in the pan. Repeat until mixture is used up. (It’s possible you may need to use an additional smaller pan depending on the exact size you made them.) Pour sauce, 1/2 cup at a time, over the enchiladas and spread. (You may end up with about 1/2 - 3/4 cup extra sauce that you can save for serving or for another use.)
Step 7.
Bake for 30 minutes until very bubbly and edges are browned. Serve hot with desired toppings. We love spreading on additional sour cream, avocado, and cilantro.
Step 8.
Recipe Notes:Extra enchilada sauce will freeze well in an airtight bag with all of the air squeezed out for 1-2 months.
The sugar in the sauce helps balance the flavors and acidity from the tomatoes. Omit if desired.