Butternut Lentil Potato “Enchilada”
- yellow onions, chopped
- red potatoes, diced
- lentils, any variety
- butternut squash, pureed or diced
- nutritional yeast
- salt, black pepper, garlic, cumin, paprika, celery seed, red chili pepper
Put the lentils to soak. Chop onions and potatoes and begin to cook.
Cook until browning, then add lentils.
Stir occasionally, after 10-15 minutes on low-medium add the lentils, then add the butternut squash. If you do not use pureed, you should add extra liquid, like veggie stock, water, etc.
Once the mixture has thickened, remove from stove and place in tortillas.
Green Chili Beet Sauce
(I used a premade green chili sauce as the base for time reasons, but you could also make your own, or use a red chili sauce, etc!)
- green chili sauce, 1 can
- pureed butternut squash (or other veg)
- 1 beet, diced, precooked
- red onion, diced
- salt, black pepper, garlic, cumin, paprika, celery seed
Cook red onion in spices, with pureed squash and then add chili sauce. Add spinach and beet and let simmer until it thickens.
Once the sauce has thickened, remove from heat.
Fill tortillas with enchilada filling and then pour completed sauce over this.
Top with added nooch or other cheese replacement, and with pumpkin and hemp seeds for added crunch.
Bake at 350 fahrenheit for 15-20 minutes.