I know I already have an enchilada post on this blog, but it is one of my favorite meals, and this time I made it differently using red lentils instead of beans. I got the idea from the Peas and Thank You cookbook, and for the most part followed her recipe, using red lentils as the main stuffing. I made my own enchilada sauce from vegetable bullion, warm water, cornstarch and salsa verde. Also, instead of using the non-dairy cheese I used steamed and smashed sweet potatoes. Both techniques are described in my earlier blog post about sweet potato and black bean enchiladas.
Here’s a pic, topped with salsa and black olives.