These spicy lentil enchiladas are great for when the weather starts to cool down and are packed full of healthy pulses. Enjoy!
Prep time 20 minutes | Cooking time 40 minutes | Serves 4
- 200g Puy lentils, rinsed
- 200g ripe tomatoes, diced
- 100g eggplant, diced
- 1 medium brown onion, diced
- 2 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- 1 medium green chilli, thinly sliced (optional)
- 80g baby spinach, washed
- 1 cup tomato passata cooking sauce
- 8 corn tortillas
- ½ cup béchamel sauce
- ½ cup grated cheese
For the filling place the lentils, tomatoes, eggplant, onion and spices in a large cooking pot and cover with enough cold water to reach 2cm above the mixture. Season with pepper and cook following the instructions on the lentil packet until they are tender. Season with salt and stir in spinach, and chilli if using.
To make the enchiladas spread ¼ of the tomato passata in the bottom of a rectangular baking dish. Lay a tortilla flat on a kitchen bench. Cover with ⅛ of the filling. Roll up the tortilla and place it in the baking dish. Repeat to make eight rolls.
Cover the enchiladas with the remaining passata and top with the béchamel sauce and grated cheese. Bake in a 200ºC oven for 10-15 minutes until the cheese is bubbling.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 2|Volume 6| April 2014: Clash of the Titans.
Happy Cooking and Keep Smiling,