Weigh Low: Vegan Lentil Enchiladas
I took my own advice and had a Monday Funday with my girlfriend Shenae this week.
Apparently Shenae has been salivating in seclusion as she read my blog entries from her Malibu pad, wishing she was here with me in health food heaven. So upon her request for a feast involving lentils, I whipped up this recipe.
Vegan Lentil Enchiladas inspired by Time Crunch Vegan Enchiladas
-4 Whole Wheat Tortillas (150 or 90, each)
-2 C. Lentils (480)
-2 C. chopped Spinach (15)
-1 C. chopped Sweet Potato (150)
-1 C. diced Onions (60)
-1 diced Bell Pepper (30)
-2 minced Garlic Cloves
-1 C. Red Enchilada Sauce (100)
-1 Tbs. Nutritional Yeast (25)
-1 Tbs. Cumin
-1 Tbs. Lime Juice
-1/2 Tsp. Garlic Powder
-Pinch of Salt
-1 Avocado (320)
-1 C. Cilantro (10)
-2. Tbs. Water
-Tbs. Lime Juice
-Dash of Garlic Powder
-Dash of Cumin
-Dash of Salt and Pepper
1. Preheat oven to 350. Cut sweet potato into chunks and boil for about 5 minutes.
*Note: I used two different kinds of tortillas. Both were fabulous and can be found at Whole Foods.
Shenae and I enjoyed ours with a glass of red wine, good conversation, and the season premiere of The Bachelorette. What a way to start to the week!