AKA, the best thing I've ever made, ever.
I was sitting around thinking about enchiladas one day when it hit me! What could make this Mexican favorite even better? Indian flavors! This is a gorgeous blend of Mexican and Indian. It is amazingly delicious. Make it. Eat it. You will be glad you did. Charlie and I both freaked out and didn't share this one with anyone...
Ingredients:
Sauce-
1 cup coconut mylk
1 cup grape tomatoes
1 1/2 teaspoons garam masala (or to taste)
1 teaspoon garlic powder
1/2 teaspoon chipotle powder
1/2 teaspoon sea salt
Chiladas-
3/4 cup black lentils, sprouted and cooked
1/2 medium diced red onion
4 ounces baby spinach
1 cup grape tomatoes, halved
2 cloves garlic, crushed and left for fifteen minutes (increases healthful properties)
1 teaspoon garam masala
1/4 teaspoon sea salt
white pepper to taste
10 fresh corn tortillas, 6"
Sauce-
1 cup coconut mylk
1 cup grape tomatoes
1 1/2 teaspoons garam masala (or to taste)
1 teaspoon garlic powder
1/2 teaspoon chipotle powder
1/2 teaspoon sea salt
Chiladas-
3/4 cup black lentils, sprouted and cooked
1/2 medium diced red onion
4 ounces baby spinach
1 cup grape tomatoes, halved
2 cloves garlic, crushed and left for fifteen minutes (increases healthful properties)
1 teaspoon garam masala
1/4 teaspoon sea salt
white pepper to taste
10 fresh corn tortillas, 6"
Directions:
Mix all Sauce ingredients in a blender until it is smooth. Transfer to a sauce pan and cook until thickened, about 20 minutes, uncovered, over medium heat. Saute red onion for 3 minutes over high heat, then add garlic and tomatoes and reduce heat to medium. Cook for another four minutes or until the tomatoes are just starting to wrinkle. Add the remaining ingredients and mix well, cook for another few minutes until the spinach is wilted. Transfer mixture to a bowl. Pour the sauce into a large bowl. Heat the tortillas (oven, toaster, stove top - your choice) so that they are soft and pliable. Dip each tortilla in the sauce, then spoon a 1/4 cup of the lentil filling into the tortilla, so that the filling is in one straight line. Roll the tortilla up around the filling and then place it seam side down in an 8" x 8" baking dish. Place the tortillas side by side until the baking dish is full. Pour the remaining sauce over the tortillas and bake for 20 minutes at 350 degrees. Serve with a fresh green salad and a side of lightly steamed broccoli for the best meal you've ever had. Or, at least, the best meal I've ever had.
Mix all Sauce ingredients in a blender until it is smooth. Transfer to a sauce pan and cook until thickened, about 20 minutes, uncovered, over medium heat. Saute red onion for 3 minutes over high heat, then add garlic and tomatoes and reduce heat to medium. Cook for another four minutes or until the tomatoes are just starting to wrinkle. Add the remaining ingredients and mix well, cook for another few minutes until the spinach is wilted. Transfer mixture to a bowl. Pour the sauce into a large bowl. Heat the tortillas (oven, toaster, stove top - your choice) so that they are soft and pliable. Dip each tortilla in the sauce, then spoon a 1/4 cup of the lentil filling into the tortilla, so that the filling is in one straight line. Roll the tortilla up around the filling and then place it seam side down in an 8" x 8" baking dish. Place the tortillas side by side until the baking dish is full. Pour the remaining sauce over the tortillas and bake for 20 minutes at 350 degrees. Serve with a fresh green salad and a side of lightly steamed broccoli for the best meal you've ever had. Or, at least, the best meal I've ever had.
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