I didn’t have an enchilada recipe that I loved until I created this one!  The first time I made it I used store bought enchilada sauce, and then last week I made my own sauce and it was way better! ( and healthier + cheaper ).  If you’re craving Mexican but want something different and something that can be prepared ahead of time, this dish is for you.  

P.S. the next day left-overs actually taste better!  




*Enchilada Sauce:

  • 1 tsp cumin
  • 1/4 tsp of cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 3 tbs vegetable oil ( I always cook with Avocado oil.  Better to use Avocado oil at high heats )
  • 2 tbs flour
  • 1 1/2 cups vegetable broth
  • 1 15 oz can of tomato sauce
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Cooking Directions

  1. Preheat oven to 350
  2. Prepare your *enchilada sauce
  3. In a large skillet over medium high heat with 1 tbs of avocado oil, cook the meat and season it with chili powder, paprika, salt and pepper.  Towards the end when the meat is almost done, add in your lentils and red bean mixture and cook for a few minutes over medium heat.
  4. Add in your spinach and cook until wilted.
  5. Pour some of your enchilada sauce in the bottom of a 8X8 square baking dish.
  6. Scoop out your meat mixture and roll it into a tortilla and place the tortilla seam down in your baking dish.  Repeat 5-6 times and pour some of the remaining enchilada sauce on top. ( You will likely half leftover you can save in the fridge in an airtight container ).
  7.  Cover with shredded cheese and bake with foil for 25 minutes
  8. Take foil off and bake another 10 minutes until cheese is melted. 
  9. Top with green onions, sour cream, sliced avocados and tomatoes.

Enchilada Sauce:

  1. In a small bowl, mix together all the spices and set aside
  2. In a medium saucepan over medium heat, heat the oil and whisk in the flour.  Let cook for just a minute until the flour is completely absorbed and just as it begins to brown.
  3. Add in the tomato sauce, broth and spices.  Stir to combine and bring to a simmer
  4. Simmer for 15 minutes, stirring frequently.  
  5. Once done, remove from heat and either use immediately or store for later.

Servings: 4