Lentil-Sweet Potato-Kale Enchiladas

As I write this, I am nurturing severe jet-lag and sleep-deprivation after a four-day wedding weekend in Chicago, for one of Gennaro’s best friend’s weddings. Not only was the weekend jam-packed with activities, but we spent all day yesterday in the car and lost an hour coming back to EST. Not to mention the fact that, although I ate very well all weekend — visiting such famous vegan joints such as Chicago Diner, Karyn’s and Native Foods —  I still did not have the benefit of my usual green smoothies, kale salads or probiotic-filled raw sauerkraut to keep my immunity high.

Needless to say, I am TIRED. And in times like these, the last thing I want to do is cook a complicated meal when I come home from work, or do many dishes. Yet I am equally not into the idea of ordering out yet again after a weekend of eating out. I want home-cooked, healthy and easy. Yet these things don’t always go hand-in-hand.

I developed this recipe several weeks back when trying to address what I find to be one of the most difficult things about working full-time and trying to eat well at home – time! This recipe is also very cheap to make – especially if you’re buying and cooking your lentils in bulk and shopping local for your kale (or any other greens you may want to use here). You could easily top with a vegan cheese of choice, but since Gennaro does not like vegan cheese, I just sprinkled a bit of nutritional yeast over the top and it was not lacking in flavor. I hope you enjoy not only this dish, but whatever you’ll be doing during the free time you save from not having to be in the kitchen all night!

Ingredients:

Please note: this recipe does not require an exact science, so feel free to play around with the ingredients and amounts to your liking.

1 large sweet potato, unpeeled, diced

1/2 cup water, or more as needed

2 cups cooked lentils (either canned or cooked at home)

2 large handfuls curly kale, chopped (about 1/2 a bunch of kale)

1 teaspoon ground cumin

salt to taste

1 jar salsa of choice (I used Trader Joe’s organic Tomatillo and Roasted Yellow Chili Salsa), divided

1 package corn tortillas (I used organic sprouted corn tortillas)

vegan cheese or nutritional yeast for sprinking (optional)

Directions:

1. In a large skillet, add sweet potato and water. Cover and heat over medium heat, stirring occasionally, until sweet potato is soft (about 10-15 minutes). Add additional water (about 1/4 cup) if water is absorbed before sweet potato is fully cooked.

2. Once sweet potato is soft, add lentils, kale, 3 tablespoons salsa and cumin. Stir together, cooking over medium heat until kale is just wilted and everything warmed through, about 4-5 minutes. Add salt to taste (I just added a pinch because I used salt to cook my lentils).

3. If desired to soften, heat tortillas over separate skillet, wrapped in foil in the oven, or in the microwave until soft and pliable. Add about 1/4 cup filling to each warm tortilla and roll, placing in a 9×13″ baking dish seam-down across dish. You may have additional filling left over. Cover tortillas with remaining salsa, using a spoon to spread evenly over enchiladas. Sprinkle with desired amount of vegan cheese or nutritional yeast (optional).

4. Bake enchiladas covered in a pre-heated 350 degree oven for about 10 minutes, or until salsa is bubbling and enchiladas are heated through. Serve topped with lettuce, tomato, avocado or onion and alongside your favorite Mexican sides.

Comments

  1. Beth says

    Thanks, Shirley!! You’re so sweet. I am trying to bounce back, but not without lots of coffee! Hope your eye is as good as ever!!! : )

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