Seed Oil Free Avocado Crema Lentil Enchiladas with Fresh Pico
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Learn more →Ingredients
4 servings
For the lentil filling
- 1 cup green lentils, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
For assembling
- 2 cups red enchilada sauce (store-bought or homemade)
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded monterey jack cheese
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 clove garlic
- ¼ tsp salt
- 2–3 tbsp water
For the fresh pico
- 3 medium roma tomatoes, seeded and finely diced
- ½ medium white onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
Instructions
- 1
Combine the rinsed lentils and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20–22 minutes, until the lentils are tender and have absorbed most of the liquid. Remove from heat and set aside.
- 2
While the lentils cook, heat the olive oil in a large skillet over medium heat until shimmering. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
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