This Vegan Enchilada dinner was HUGELY filling but also light in the most interesting of ways. I had heard about Siete Foods Almond Flour Tortillas and finally pulled the trigger to order them online. Let me tell you, they did not disappoint. PS I recently saw they were being sold in Whole Foods, yay!
For dinner, I filled 6 of them with black beans & lentils, then topped them off with Trader Joe’s red salsa for baking. THe meal was completed with easy brown rice & sauteed kale. Oh and guac, obvi.
What I used:
- 6 Siete Foods Almond Flour Tortillas
- 1 jar of Trader Joe’s Salsa Authentica
- 1 can of Trader Joe’s Cuban Style Black Beans
- A few scoops of Trader Joe’s already cooked lentils
- 1/2 batch of kale
- 1/2 package of Trader Joe’s Frozen Brown Rice
- Pico de gallo
- Drain the black beans of most liquid leaving just a little (note these are seasoned already and the liquid is delicious so if you’re not trying to thicken for some other purpose you don’t need to drain, definitely don’t rise!)
- Add the black beans to a small pot or pan and bring to a simmer. Reduce the heat and add the lentils. Then with a potato masher have at it. Squish it all up, almost like refried beans in texture.
- Warm your tortillas in the oven or microwave, they get warm fast on a baking sheet (350 for like 3-5 minutes)
- Add a scoop of black beans/lentils to each tortilla
- Line pyrex baking sheet with some of the salsa to help keep the tortillas from sticking, then roll them up and line the dish. Pour the remaining sauce over top. Bake at 400 for about 15-20 minutes, until it starts bubbling. Everything is already cooked it’s just getting it warm and a little crispy on the edges.
- For the sides, I already had sauteed kale on hand so I just heated it up along with the frozen brown rice and served with pico & guac.
- NOTE: The enchiladas don’t come out PERFECTLY in terms of removal, but then again what casserole type dish ever does? It was super yummy, and I didn’t have to do hardly any seasoning as everything was already really flavorful. You could always add some fresh herbs like cilantro to make it really pop or use my favorite Trader Joe’s Salsa Verde for a slightly less spicy more tangy flavor.
Also, check out this INSANELY delicious lunch wraps… Almond FLour Tortilla stuffed with lentils, kale, heirloom carrots, avocado & red pepper/eggplant sauce. AMEN! Video on how to on my YouTube Page!