| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 421 | 9g | 4g | 64g |
| sugars | fibre | protein | salt |
| 8g | 15g | 19g | 0.78g |
Why I Love American Lentil and Sweet Potato Enchiladas
Folks, let’s talk about one of my absolute favorite dishes—Lentil and Sweet Potato Enchiladas. This is a dish that showcases the hearty, heartwarming, and consistently delicious ingredients found in classic American cuisine, and it’s also a fantastic example of how simple ingredients, when used thoughtfully, can result in something truly extraordinary. It’s this kind of culinary alchemy that constantly stokes my passion for cooking.
Inspiration Behind the Recipe
Right here I must mention one of my admired culinary minds who have been a subtle influence on this recipe, the inspirational chef and food writer, Diana Kennedy. Her pioneering work with Mexican cuisine opened my eyes to the potential that comes when you infuse simple ingredients with bolder, internationally-inspired flavors. While Lentil and Sweet Potato Enchiladas doesn’t originate from her kitchen, it’s her spirit of culinary exploration that led me to craft it with such taste combinations.
Why these Enchiladas Speaks to Me
If there’s one thing I learnt growing up in Montana, it’s appreciating the beauty of simplicity and the hidden depths found in humble ingredients. Lentils and sweet potatoes, main components of this dish, are reminiscent of that simplicity. Unassuming at first glance, they transform into a flavor-packed, filling, and utterly satisfying meal when combined with a rich, smoky sauce and hearty tortillas.
This recipe particularly reminds me of hearty stews we used to eat growing up, with its focus on comforting, satiating ingredients, and robust flavors. If you’re a fan of dishes such as Vegetarian Chili or Lentil Soup, I can almost guarantee you’ll love this Lentil and Sweet Potato Enchiladas recipe. It’s got the same heartiness and depth of flavor that could easily become a comforting favorite in your household.
What You’ll Need
- 2 cups cooked lentils
- 2 large sweet potatoes, baked and mashed
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1-2 jalapenos, seeded and minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt to taste
- 12 corn tortillas
- 3 cups enchilada sauce
- 2 cups shredded Monterey Jack cheese
- Chopped cilantro for garnish
- 1 lime, cut into wedges
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. Prepare the cooked lentils according to the package instructions, and bake the sweet potatoes until soft. Once cooked, remove from oven and mash the sweet potatoes in a bowl.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, and minced jalapenos to the skillet. Cook until the onions are translucent and the garlic is fragrant.
Step Three
Add the cooked lentils to the skillet. Stir in the cumin, smoked paprika, chili powder and add salt to taste. Continue to cook for a couple more minutes until everything is well combined.
Step Four
Warm the corn tortillas in a dry skillet or microwave until they are soft and pliable. Spread a thin layer of enchilada sauce on each tortilla. Divide the lentil and sweet potato mixture evenly among the tortillas. Roll each tortilla up and place seam-side down in a baking dish.
Step Five
Once all the enchiladas are placed in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
Step Six
Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool for a few minutes before serving.
Step Seven
Garnish the enchiladas with chopped cilantro and serve with lime wedges on the side. Enjoy your Lentil and Sweet Potato Enchiladas!
