Naturally Ella · by Erin Alderson★ 4.7
Spinach Enchiladas with Lentils
NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 43%
CARBS 83G68% OF CAL
22G FIBER0G ADDED18G INTRINSIC43G OTHER18G TOTAL SUGAR
FAT 10G19% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spinach and lentil enchiladas with a spiced red sauce. A plant-based main with warming spices and Mexican flavors.
mainmexicancasserolebeans🔥 oven🌀 blender🥧 baking dishdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1, 28 ounce can of whole tomatoes
- 1 cup diced red onion
- 1 clove garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Pinch of cayenne
- 2 tablespoons fresh cilantro
- 2 tablespoons apple cider vinegar
- 1/2 cup vegetable broth
- 2 cups shredded baby spinach
- 1/2 cup cooked black lentils
- 1/4 cup minced red onion
- 3 tablespoons minced cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 6 corn tortillas
- Minced onion, for topping
- Avocado, for topping
- Cilantro, for topping
At a glance
PER SERVING · TIME 40M
CAL 24%·PRO 43%
CARBS 83G68% OF CAL
22G FIBER0G ADDED18G INTRINSIC43G OTHER18G TOTAL SUGAR
FAT 10G19% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1970mg
- Total sugar
- 18g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2517mg
- Calcium
- 285mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1970MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.