My friend Kate is a photographer and just started a new website, Storybook Cafe. She graciously agreed to guest post for us while I’m out camping in the African bush.
Kate’s story is a classic tale where an American (ahem- Texan!) girl meets South African boy, falls in love, gets married and starts a photography company 🙂 Kate is the Head Photographer of Storybook Photography specializing in Creative Wedding Photography and Portraiture.
We’ve loved getting to know Kate and her husband, Brad, and their two amazing kiddos! And, I’ve gotta say, these enchiladas look amazing! I’m really wishing I could figure out how to make these over a fire…
I grew up in Texas so Mexican food was a staple in our diet and for a good few years after moving to Cape Town, my cravings for Mexican deliciousness haunted me terribly! South Africa has finally jumped on the global food bandwagon and have started stocking tortillas and eventually even the corn chips!
But by the time we saw them popping up in stores, my husband and I had gone vegetarian and you could even say we became ingredient snobs- so the tinned enchilada sauce and taco bell seasoning that had been imported just weren’t going to cut it anymore. So after a few tries and different combinations- I came up with this recipe and my stomach fell in love all over again! These may not be your traditional enchiladas, they are certainly more healthy and really really yummy!
We use organic cheeses and produce and a homemade sauce and cook the lentils (organic) ourselves to avoid buying tinned. We also keep the spinach fresh instead of cooking it down to keep its raw goodness intact. I hope you enjoy it as much as we do!
Lentil, Spinach and Feta Enchiladas
Preheat oven to 180c/350f
Tortillas (about 6-8, depends on the size of your pan)
1 Cup Lentils, cooked
2 Handfuls of Fresh Spinach, chopped
1 feta round (if you buy it already crumbled, go for 1/3 cup)
Mexican Spice (we use NoMu Mexican Rub, but you can use whatever kind you’d like)
1 Cup Tomato Basil Soup (or normal tomato puree)
Grated Cheddar Cheese to top
1) Sautee Onion until clear, add mushrooms and cook for further 2 minutes.
2) Add in lentils and Mexican spice and stir to combine*.
3) Stir in the spinach and feta
4) Spoon lentil mixture into tortillas and roll up side by side until baking dish is full.
5) Pour the Tomato Basil Soup to coat the top.
6) Top with grated cheese and a bit more spice and bake until the cheese begins to brown (about 10 minutes).
*If I can find them, I also had the juice of a lime into the lentil mixture before rolling it up in the tortilla- adds a nice tangy pop of flavor ☺
Kate also created a recipe card for us as well! She’s so great! 🙂