Vegan Enchiladas or Tacos

Filling:

3/4 cup walnuts

One and a half cups cooked lentils (or one can)

2 TB Cumin

2 TB Chili Powder (mild or hot as desired, or use mild with cayenne)*

1 teaspoon salt (ideally smoked), or to taste
1/2 cup corn
1 cup cooked spinach

1/2 cup sauteed mushrooms (optional)

other cooked veggies like anaheim peppers are great as desired
2 TB olive oil

For tacos: 

Steam tortillas in microwave inside a damp paper towel in an open plastic bag for 30 seconds for 10 tortillas. Heat filling with vegan cheese, top with quick salsa, and eat! (for low carb this is also good in romaine lettuce)

For enchiladas:

15 small or 10 large tortillas (recommend white corn)
1 15 oz can red or green enchilada sauce (for homeade check out Gimme Some Oven)*
1/4 cup mexican vegan cheese 
1/4 cup vegan sour cream ( I like kite hill for vegan)
LImes and cilantro

Preheat oven to 350.  

Pulse walnuts in food processor until chopped fine. Add lentils and pulse until they have a mealy texture together. Spoon into bowl. Integrate salt, spices, and olive oil. Mix in veggies. 

Steam tortillas in microwave inside a damp paper towel in an open plastic bag for 30 seconds for 10 tortillas. Fill each tortilla and turn seam side down until tray is full. 

Pour enchilada sauce over enchiladas and top with mexican cheese. Bake for 12-13 minutes. slather with sour cream and return to oven for 2-3 minutes. 

Serve with cut limes and cilantro- lime juice gives them a nice finish.


* If you use premade red and like heat, spin red sauce with 2 adobo peppers