Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Ever since I figured out how to make my own enchilada sauce in only 10 minutes, they’ve been on our menu almost weekly.
I think enchiladas are kinda like pasta; with the right seasoning, almost all ingredients work. These are a simple mix of shredded fresh spinach, lentils and a little cheese. Easy enough to throw together, even on the busiest weeknights.
If you haven’t noticed, that’s been my main focus as of late. Putting healthy dinners on the table night after night. And, from your comments and emails, I know it’s front of mind for many of you as well. If you missed it, I rounded up my 50 favorite weeknight meals in a post last week. Well, you can add these to the list as well.
Since these are weeknight focused, I didn’t cook the filling before adding it to the mix. I usually batch cook a pound of lentils every week to throw into grain bowls, soups, salads, and now these enchiladas.
If you only have dry lentils, you can cook them first before adding to the mix or sub in canned beans in a pinch. Trader Joe’s and other grocery stores carry steam-packs of pre-cooked lentils in the produce section, which work as well.
Mix that together with shredded cheese, shredded spinach and spices. After the enchilada sauce is done, throw a little into the mixture so that it holds together before rolling.
I know I said this was a weeknight meal, but I think it’s worth making your own enchilada sauce. For one, this sauce is so, so good. Like, drinkable good. I keep making enchilada meals with it, so you know it’s a favorite around here.
To make every bite full of flavor, dip the tortillas in the sauce before rolling. This is a trick I always use with corn tortillas and wasn’t sure if flour tortillas would become too wet in the process. Thankfully, they didn’t. I really love flour tortillas but you are welcome to swap in corn for a gluten-free version.
Additionally for my vegan friends, you can easily omit the cheese in this one or use a dairy-free alternative.
Enjoy these vegetarian spinach and lentil enchiladas. xo
Healthy weeknight dinner! Vegetarian Spinach and Lentil Enchiladas with homemade chipotle enchilada sauce! Easily gluten-free. These are packed with plant-based protein and sooo yummy.
For gluten-free version, use corn tortillas.
For vegan version, omit cheese.
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(4 comments) leave a comment
I’ve made this before and it’s delicious! This time I’m in a time crunch so I need to buy enchilada sauce, do you recommend the red or green sauce and how much of it? Thanks in advance!
Hi Julie– I’d recommend red for this (but green can also work!) and ~3 cups
I’m excited to try your enchilada sauce – I hate relying on the canned kind. Thanks for the recipe!
Hi Janel- thank you! Ah, that’s what I get for writing a post with a glass of wine way past my bedtime. 🙂 Enjoy the sauce!