The last few days have been Portland-winter-weather. Overcast. Rain/mist. Fog that doesn’t lift. In the 40’s.
I am cherishing it. P-town is a city like no other. I wouldn’t hate to go back. Not one bit.
Currently listening to our upstairs neighbor do jumping jacks (joys of apartment living), as I sit in mounds of laundry–that can’t be done because our building’s washer is being replaced. I have an excuse. At least today I do.
Planning on making our new favorite dish. At least it’s my new favorite dish. It’s quick, simple, and delicious. Not to mention vegetarian and it could be vegan if we lost the cheese (but I don’t see that happening any time soon). The recipe is from Peas and Thank You, which I have made plenty of dishes from and highly recommend.
Green and Red Lentil Enchiladas
1 30 oz can of prepared green enchilada sauce, divided
1 1/2 c. water
1 c. red lentils, rinsed and drained
1/4 c. chopped onion
1 jalapeño, seeded and chopped
2 T chopped cilantro (we never include it…it just isn’t in our kitchen)
8-10 corn tortillas (we use flour)
2 c. non-dairy or organic cheese
1. Preheat oven to 350 degrees.
2. Bring one-third of enchilada sauce and water to a boil in a medium saucepan. Add lentils, onion and jalapeño and cook approximately 15-20 minutes. Liquid should be absorbed completely and lentils should be tender. Stir in chopped cilantro and set aside.
3. Meanwhile, wrap 8-10 tortillas in damp paper towels and microwave for approximately30-45 seconds to soften.
4. Pour one-third of the green enchilada sauce in the bottom of a 13×9-inch baking dish.
5. Put several spoonfuls of the lentil mixture into each tortilla and roll, placing the tortilla seamside down in the prepared pan. Repeat with remaining tortillas.
6. Pour remaining green enchilada sauce over rolled tortillas and top with cheese and sliced olives.
7. Bake enchiladas for 20-25 minutes, until heated through and cheese is melted.
We top with Honey flavored greek yogurt, salsa, and if we’re living in luxury, guacamole. Yum!