Smokey Chipotle Lentil Enchiladas
with Beet Spinach Salad
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Lentilles, en conserve
6 pièce(s)
Tortillas de farine
56 g
Mélange de cheddar et de mozzarella, râpé
2 pièce(s)
Betteraves
56 g
Jeunes épinards
1 pièce(s)
Piment fort
¼ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Lime
2 pièce(s)
Miel
7 g
Coriandre
3 pièce(s)
Gousses d'ail
1 pièce(s)
Oignon jaune
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 cs
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
2 cs
Sauce tomate
398 ml
Tomates broyées
1 cc
Poudre de chipotle
28 g
Pacanes
(Contient Pacanes Peut contenir Moutarde, Arachides, Soya, Sulfites, Oeuf, Gluten, Lait)
Informations nutritionnelles
Ustensiles
Instructions
Heat a large pot with 6 cups of water and 1 tsp of salt. While the water boils, peel and chop beets into quarters. Once boiling, add the beets and reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and keep in cold water until ready to use. Core, then cut poblano pepper into 1/4-inch pieces. Peel, then cut the onion into 1/4-inch pieces. Peel and mince or grate garlic. Drain and rinse lentils. Juice lime. Chop cilantro.
Heat a pan over medium heat. When hot, add 1 tbsp of oil and half the onions. Cook stirring until onions soften, 2-3 min. Add the Mexican seasoning, half the tomato paste, half the garlic, half the ground chipotle pepper and cook stirring 1 min. Add half the honey, vinegar and crushed tomato. Bring to a boil. Lower heat to low and simmer until ready to use.
Heat a non-stick pan over medium-high heat. Add 2 tsp of oil and onions. Cook stirring until onions soften, 2-3 min. Add garlic and tomato paste. Cook stirring for 1 min. Add poblano, lentils and 1/2 cup of the tomato sauce. Turn heat down to medium and cook stirring occasionally until thickened, 5-7 min.
Spread 1 tbsp of oil and 2 tbsp of the sauce on the bottom of the baking dish. Spread some of the filling along the center of a tortilla and roll up to seal. Place the enchilada seam side down and repeat with the rest of the tortillas until filling is done. Spread the reast of the sauce over top and sprinkle with the cheese. Bake in the middle rack for 5 min. Switch to broil setting. Broil until cheese gets golden, 3-4 min.
Toast pecans in a dry pan on medium heat. Toss around until fragrant and golden, 2-3 min. Set aside to cool before chopping. Whisk together honey, lime juice and 2 tbsp of oil in a medium bowl. Add the beets and toss to coat. Add the spinach and gently combine. Sprinkle feta and chopped pecans on top.
Divide the enchiladas between 2 plates. Serve with beet spinach salad. Sprinkle cilantro over top.