Avocado + anything = foodgasm.
If I’m not tossing in black bananas you can bet your hiney I’m tossing in an avocado.
Before I forget, can we talk about how amazing canned lentils are? Lentil soup in minutes?! Whaaaaaaatttt?! If you don’t have canned lentils, I feel sorry for you. BUT you could always cook your own and use 1 1/2 cups of those. Or just use a can of whatever beans you have in the pantry.
I just can’t get over the creaminess that the avocado it adds. In all honesty, I absolutely loved these enchiladas without any cheese thanks to the natural decadence that those healthy avocado fats lend to the recipe.
And ohhhhhh that avocado lime cream sauce. Can I drink you?
The sauce you slather on babies is quite important on the flavor front as well. I personally adore Frontera sauces. I scored a couple pouches on sale at Whole Foods this weekend (in the same trip where I was charged 13 times for a bunch of kale), so I stocked up. They have a great ingredient list, are super versatile, and add a serious flavor boost to a variety of dishes. I highly recommend you try their green enchilada sauce for this recipe!
I just die over how yummy and simple these are and I’m willing to bet that you will, too. Surely you already know from this post that Elise’s enchiladas are one of my go-to recipes. This is just another scrumptious version of a healthy twist on the classic cheese and sour cream laden enchiladas. Ick.
One pouch + a can of beans/lentils + avocado + veggies stuffed in corn tortillas = dinner.
Avocado Lentil Enchiladas With Avocado Lime Cream
-adapted from HungryhungryhippiePrint
- 1 15oz can lentils, drained
- ¾ cup salsa
- 1 cup spinach, chopped
- ½ cup chopped mushrooms
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ of a large avocado, mashed
- juice from 1/2 a lime
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp salt
- 8 small corn tortillas
- 1 8oz package enchilada sauce (I used Frontera green chile enchilada sauce)
- ½ of a large avocado
- ¼ cup Greek yogurt
- juice from ½ a lime
- ¼ tsp salt
- pinch of cayenne pepper
- Pre-heat the oven to 350 degrees.
- In a food processor, blend together drained lentils, salsa, spinach, mushrooms, onion and garlic until combined but slightly chunky.
- Pour mixture into a large bowl. Add mashed avocado, lime juice, cumin, paprika and salt. Stir together until combined.
- Pour a thin layer of enchilada sauce into a 7 x 11 in or 9 x 13 in baking dish, enough to just cover the bottom. (I used a 7 x 11 in pan and had extra filling, so I placed two enchiladas in an additional 8 x 8 in pan.)
- Put a few spoonfuls of filling into each tortilla. Wrap them up and place them in baking dish tightly next to each other.
- Once the pan is full, pour the remaining enchilada sauce over the top in an even layer.
- Bake for 25 minutes.
- For avocado lime cream, simply blend together the other half of the avocado, lime juice, salt and cayenne in a food processor until smooth.
Blogging at 1130pm + waking up at 615am = Ew.