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Melody Roche: "This was good. The enchilada sauce was excellent…" Read More
34Ingredients
45Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 tsp. oil
- 1 medium red onion (chopped)
- 10 cloves garlic (chopped)
- 15 oz. black beans (drained)
- 1 cup cooked lentils
- 1 cup spinach (chopped)
- 2 tsp. lime juice (or more)
- 1/4 cup chopped cilantro (packed)
- 1/2 tsp. chipotle pepper (powder)
- 1/2 tsp. cumin
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper (or more, or chipotle pepper)
- 1/2 tsp. oregano
- 2 Tbsp. tomato paste
- 1/4 cup water
- salt (to taste)
- taco seasoning (or other seasoning of choice optional)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. flour
- 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. oregano (or more)
- 1/2 chili powder (or more, blend or chipotle pepper powder add according to hear preference)
- 1/2 cup tomato paste
- 1 roasted red bell pepper (medium size)
- 1 1/2 cups water (or veggie broth)
- 1/2 tsp. salt (or more, to taste)
- 1/2 tsp. sugar (or more, or other sweetener)
- 8 tortillas (soft, or Corn Tortillas)
- red onion (optional)
- lime juice (optional)
- cilantro
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Reviews(1)
Melody Roche 5 years ago
This was good. The enchilada sauce was excellent. I added real chipotle peppers to both the sauce and bean mixture. I just can’t get used to the mushy lentil filling in all things vegan. Plus there were a lot of steps.