Sunday, January 26, 2014

A Heart of Gold and Lentil Enchiladas


My Uncle Matt, seriously the best Uncle you could ever want (well I think highly of all of my Uncles, each a little differently). Uncle Matt has a heart of gold and a smile that is contagious. And when we started this journey with Phat Chances he had just spent over a year eating a plant based diet. He and my Aunt Deb came up with some amazing recipes by taking meat dishes they loved and replacing the meat with beans, lentils, and veggies. This is one of them. 

Reconstitute 1 1/4 cup of red lentil in 2 cans of beef consume (you can use veggie broth, he used beef consume because it added flavor and NO FAT!), 1/2 diced onion, 1tsp oregano, 1tsp cumin. ***This takes about 1.5 hours and add water as needed. You want to end up with soft lentils and a little moisture.

Sauce: 1 large can of enchilada sauce, 1 can beef consume, 1 small can tomato paste, 2 cloves garlic, simmer 1/2 hour 

Filling, saute one diced onion till soft, add lentils, 1/2 package of lawreys enchilada spice and 2 small cans chopped black olives. Use a potato masher to brake up hole lentils but keep semi chunky 

Prep the dish: In a skillet, add 1/4 cup of sauce, heat and soften corn tortillas in this, add sauce as needed and fill and roll tortillas until you fill a backing pan. add enough sauce over the top to keep enchiladas moist. heat at 350 for 40 minutes. top with Precious fat free mozzarella and back in 5 minutes longer

*The only fat in this is the oil when from sautéing onions and high fiber.*