This post has been sponsored by Lentils.org and we have been monetarily compensated by them. As always, all opinions are our own.
What is your life’s motto?
Mine is ‘make a double batch.’
If you follow this mantra, I promise you will live a happy & stress-free life. Well, at least where dinner is concerned.
Batch cooking is kind of a lifesaver. One of my favourite foods to cook up in bulk? Lentils. Cooking up a large batch of lentils on the weekend makes a busy weeknight supper that much easier because you’ve already done some of the cooking in advance.
Lentils are a staple in the kitchens of How To Eat. Not only do both Erin and I love them, our kids love them as well. Now that is a double win! So when we had the opportunity to partner with Lentils.org to help teach you all the joys of batch cooking & meal prep, we naturally jumped on it. I mean, meal prepping is kind of our game.
The great thing about lentils is they are so simple to prepare. No pre-soaking necessary! A simple rinse, simmer, and they are ready to go. Once cooked, they will keep in the fridge for a week or the freezer for a couple of months. Now if this isn’t the perfect meal prep ingredient, I don’t know what is?! And while delicious in soups and stews, they’ve got way more talent than that! Mix some whole green lentils in your yogurt or throw some in your next granola bar. Trust, it will be delicious!
I cooked up a double batch of lentils last weekend – half went into the fridge for lunch salads for the week ahead, and the other went into these delicious Lentil, Spinach & Butternut Squash Enchiladas. We are no strangers to enchiladas over here, but this version gets an extra dose of protein and fibre thanks to a full cup of whole green lentils.
These enchiladas are the perfect make-ahead meal to add to your weekend meal prep. They can be assembled on the weekend and stored in the fridge for whenever it’s Mexican night in your house. Or bake them ahead of time and portion them out for lunches for the week ahead. You could even cook up a double batch and pop one in your freezer for one of those Wednesday nights where you just can’t. Batch cooking to the rescue!
Never satisfied with the store bought enchilada sauce, we’ve made our own. But you could definitely sub your favourite variety or a jar of salsa to keep things even simpler.
Enchiladas are the perfect family friendly meal and work extremely well for our fave way to feed a family, the deconstructed meal. Separate out a plain tortilla or two, a bowl full of lentils, some shredded cheese, and plain mashed squash. It’s all the makings of enchiladas presented in a friendly format for the little ones in your house. This way, the whole family is eating the same thing, it just looks a little different.
Thank goodness for lentils and thank goodness for batch cooking.
Like I said, when in doubt, make a double batch!
Dara
Lentil, Spinach & Butternut Squash Enchiladas
Print recipe| Serves | 4-6 |
| Dietary | Vegetarian |
| Meal type | Main Dish |
Ingredients
- 1 butternut squash (halved and seeds removed)
- 1 cup whole green lentils (rinsed)
- 1 300g package frozen spinach (defrosted and drained to remove most of the liquid)
- 1 chipotle chili in adobo sauce (seeded and minced)
- 2 Tbsp cream cheese
- 2 Tbsp green onions (minced)
- 2 Tbsp cilantro (chopped)
- 1 Tsp adobo sauce
- 1/2 Tsp cumin
- 1 cup old cheddar cheese (grated)
- 10 whole wheat small tortillas
Enchilada Sauce
- 1 Tbsp canola oil
- 1/2 onion (chopped)
- 1 clove garlic (minced)
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tsp honey
- 1/2 Tsp salt
- 28 oz can diced tomatoes
Note
While the homemade enchilada sauce is simple to make and delicious, you could easily substitute a store-bought variety or a large jar of salsa if desired. Any leftover sauce is delicious served on the side. If you have any leftover filling, it is great served as a side dish to chicken or fish and can also be frozen for later use. Store your leftover lentils in containers in the fridge for a week or zip lock bags in the freezer for up to four months.
Directions
| 1. | Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place butternut squash flesh side down on baking sheet and bake for about 40 minutes, until very soft. Remove and set aside until cool enough to handle. Scoop flesh into a large bowl and mash with a fork or potato masher. |
| 2. | While squash is roasting, place lentils in a medium pot and add 3 cups of water. Bring to a boil, reduce heat and simmer until they are tender, about 15 minutes. Drain any remaining water and set aside. |
| 3. | To the butternut squash, add 1 cup of lentils, spinach, chipotle chili, cream cheese, green onion, cilantro, adobo sauce, and cumin, Mix until thoroughly combined. |
| 4. | Ladle about 1/2 cup of enchilada sauce on the bottom of a 9 x 13 pyrex sprayed with cooking spray. Place 2 heaping tablespoons of butternut squash filling into the centre of each tortilla and roll up tightly. Place tortillas seem side down in baking dish. |
| 5. | Cover tortillas completely with enchilada sauce (you will have some leftover) and top with grated cheese. |
| 6. | Bake for about 15 minutes until cheese is melted and enchiladas are bubbly. If you want the top a bit more brown, switch the oven to broil for 1-2 minutes. |
| Enchilada Sauce | |
| 7. | Heat a medium pot over medium high heat and add canola oil. Add onion and garlic and sauté for about 5 minutes until soft. Add cumin, chili powder, and salt and continue to cook for another minute. |
| 8. | Add honey and diced tomatoes and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes. Puree with with a hand or stand blender until smooth. |
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