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Avocado Lentil Enchiladas With Avocado Lime Cream

  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 3-4 1x



  • 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


  1. Pre-heat the oven to 350 degrees.
  2. In a food processor, blend together drained lentils, salsa, spinach, mushrooms, onion and garlic until combined but slightly chunky.
  3. Pour mixture into a large bowl. Add mashed avocado, lime juice, cumin, paprika and salt. Stir together until combined.
  4. 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.)
  5. Put a few spoonfuls of filling into each tortilla. Wrap them up and place them in baking dish tightly next to each other.
  6. Once the pan is full, pour the remaining enchilada sauce over the top in an even layer.
  7. Bake for 25 minutes.
  8. For avocado lime cream, simply blend together the other half of the avocado, lime juice, salt and cayenne in a food processor until smooth.