Spinach + Lentil Enchilada Bake

I always forget how easy enchiladas are to make, but turning them into a bake or casserole is EVEN EASIER! I made this recipe vegan, but you can easily add cooked chicken or ground beef and/or cheese to it if you'd prefer - no rules here! This enchilada bake has a little kick to it because my enchilada sauce was medium and I personally loaded mine with pickled jalapenos - can't seem to get enough of them lately! - but if you need less heat, use a mild enchilada sauce and skip the jalapenos. Also, I had been wanting to try Siete's Spicy Blanco Cashew Queso for awhile, and figured it would make an excellent topping. I was right. It is so damn good. Can't wait to just eat it with chips later, too. :)

RECIPE

Serves 4-6 | Prep time: 10 mins | Cook time: 20 mins

Ingredients

• 6 corn tortillas

• 1 jar (~15 ounces) enchilada sauce (I used Sprouts Organic Red Enchilada Sauce)

Filling:

• 2-3 cups frozen cut spinach, thawed (I put it in a bowl and microwaved on defrost for ~2 mins)

• 1 can (~15 ounces) cooked black lentils, drained

• 1/4 cup red onion, diced

• 1/2 lime, juiced (about 1 tablespoon)

• 1/2 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon salt

Toppings (optional): chopped white or red onions, pickled jalapenos, cilantro, diced avocado, Siete Spicy Blanco Cashew Queso

Instructions

1. Preheat oven to 375 degrees F. Spray casserole dish with nonstick spray.

2. In a mixing bowl, combine spinach, lentils, onion, lime juice, cumin, garlic powder, smoked paprika and salt until mixed.

3. Assemble: spread thin layer of enchilada sauce on bottom of casserole dish, then add two corn tortillas, spread filling evenly across tortillas, spoon another layer of enchilada sauce and repeat layers x2.

4. Bake for about 20 minutes.

5. Add desired toppings and enjoy!

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