When people think of enchiladas they are often drawn to the red enchilada. I am drawn to the green, maybe because of nostalgia, maybe because of my mama’s cooking – all I know is that I grew up on this stuff and I love it.
To change my lifestyle, I have tried to recreate some of my favorite family’s recipes into a healthy version- hence the tomatillo serrano chile enchiladas con lentejas negras. Or as we say in English the tomatillo serrano chile enchiladas with black lentils. Que ese so? What is that? No cheese, no oil? That’s not an enchilada. Well for my family it now is. Black lentils which are part of the healthy legume familia are a great source of protein, fiber, and folate which can all help improve your heart health and stabilize blood sugar levels. This is important for diabetics and with trending reports of obesity on the rise, this is just one step to help keep my family healthy.
You can make this recipe as instructed and give it a chance or you can substitute with your own preferred filling. Buen Provecho!
Tomatillo Serrano Chile Enchiladas Con Lentejas Negras
Tomatillo Serrano Chile Enchiladas with Black Lentils
Printable Version
Yield: Makes 2 Servings Total Time: 15-20 minutes
Ingredients:
– Tomatillo Serrano Chile Sauce
-1 Can of Organic Black Lentils or 1.5
Cup of Fresh Black Lentils
-1/2 Cup of Cilantro (for garnishing)
-1 Avocado
-Bundle of Cherry Tomatoes
-8 Corn Tortillas
Equipment Needed:
-Cutting Board
-Fine Colander
-Knife
-Comal or Pan to Heat Corn Tortillas
-Boiling Pot for Chile de Árbol
-Spoon
-Glass bowl
Prep:
– Get the knife and cutting board and cut your avocado in half and remove the pit,
then dice the avocado into squares and set aside
– Rinse the cherry tomatoes and cut into fours and set aside
– Rinse the cilantro and remove the stems and place in bowl and set aside
– Pour the black lentils into a fine colander and rinse with warm water- to remove any
canning liquid and then set aside. If using fresh black lentils don’t rinse under warm
water just drain the black lentils.
Directions:
– Get the Tomatillo Serrano Chile sauce and pour into a boiling pot
– Place the boiling pot on the stove and turn the gas/electric knob to a low setting and
simmer until hot
– Once the Tomatillo Serrano Chile sauce is hot pour it into a glass bowl and set aside
– Get your Comal/pan to heat tortillas and put it on the stove and turn the gas/electric
knob to a low setting
– Get your corn tortillas and place on the Comal making sure to flip the tortilla so it
doesn’t burn or get crispy- we are trying to achieve a soft warm corn tortilla for
rolling purposes
– Then get your corn tortillas and place in between a kitchen towel to stay warm
– Once the Tomatillo Serrano Chile sauce is hot and tortillas are warmed
– Grab a plate then
– Grab your spoon and pour some of the Tomatillo Serrano Chile sauce on the entire
plate
– Then get your warm corn tortilla and lay it flat on the plate and with your spoon pour
Tomatillo Serrano Chile sauce on top of the tortilla
– After the sauce is on the tortilla grab your black lentils and put some on the
tortilla in a horizontal format close to the edge of the tortillas
– Then grab the edge of the tortilla along with the black lentils and roll the tortilla to
form an enchilada
– Repeat this process for desired quantity
– At the end pour Tomatillo Serrano Chile sauce top of the enchiladas so everything is
covered in the sauce
– Then garnish with the cherry tomatoes, avocados, and cilantro
*****In traditional Mexican cooking, the tortillas are cooked with oil and then dipped into the sauce. Please note that I have loved this method growing up but am trying to eliminate oils in my recipes for health purposes.*****