Time for cooking: 40 minutes
Servings: 4 people
Type: main dish
Healthy Enchiladas with Fresh Herbs
Ingredients:
For the filling
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2 cans of canned brown lentils ( drained and rinsed well)
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1 red onion finely
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chopped1/2 cup red cabbage finely chopped in cubes
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1/2 medium carrot cut in cubes
- 1 tbsp grated fresh ginger and garlic
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2 tsp. Italian fry herb
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1/4 tsp of salt
For sauce
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1 tbsp apple cider vinegar
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1/3 cup organic tofu
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4 big size fresh tomatoes
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2 garlic cloves
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2 green chilies( check notes)
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10 soaked cashews ( check notes)
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1 tbsp of soaked white sesame ( check notes)
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1/2 tsp salt
For garnish
- Handful fresh chopped basil
- Handful fresh chopped coriander
- 1/4 cup onions chopped
- 10 olives
- 1 avocado slices
- Nutritional yeast ( optional)
Method:
Preheat the oven to 180 degrees while you make the sauce and get the filling ready for the enchiladas.
To a pan add a ACV, and onions to sauté for 5 minutes. Now add the other veggies, along with grated ginger and garlic. Stir for few minutes on medium /low heat.
Add the lentils and the Italian herb or any herb of your choice. Stir everything well. Add some salt just for seasoning. Don’t over do because the sauce will have some salt too.
Now, transfer the mix to a bowl and keep aside.
Meanwhile pour the blended sauce of tomatoes to the same pan. ( no need to rinse)
Now add little salt and cook while stirring in between for about 5-8 minutes. ( keep a watch for splutter)
Now prepare the enchiladas by placing one tortilla on a plate. Place the filling inside. Fold from both length sides. And also fold from the shorter side so it closes from both sides.
.
Now place the tortillas in the baking tray with the fold turned towards the base of the tray. ( so it doesn’t open)
Place all tortillas similarly next to each other tightly packed. I used about 5 tortillas.
Finally pour all the sauce over the baking tray and sprinkle nutritional yeast ( skip if you don’t have)
Bake for 15 minutes. Once you bring it out of the oven, rest for 8-10 minutes. Then sprinkle fresh coriander, onions, basil and olives. Serve hot with sliced avocado and rucola on the side for more nutrient charged meal. Enjoy!
Notes :
- If you don’t have green chilies you can replace it with 1 tsp paprika
- Soak cashews overnight or minimum 4 hours
- Sesame seeds if you don’t have either skip or add tahini 1 tbsp
- Add less chilies powder if you have less threshold for hot food. skip green chilies but it adds a fresh flavor to the dal.
- Add some grated vegan cheese for your kids if that will entice them to have this healthy version of enchiladas. you can also add more cheese in the sauce while cooking. whatever get kids to eat more veggies and slowly reduce the cheese.
Nutrition fact- Researchers have put to study the effects of lentils on chronic diseases.
Lentils also contain slow-digesting resistant starch that delays the absorption of carbohydrates with blood sugar-lowering effects, as well as being a source of prebiotics that feeds gut flora to help prevent digestive diseases.
Do you like Chickpeas? Then try our EASY & delicious “Oil Free Healthy Spicy Chickpea Salad”