Tortilla shells
1 small onion thinly diced and boiled
1/4 cup boiled red lentils
2/4 cup raw diced spinach
1/2 cup of dry TVP
2/3 cup cooked cous cous
1/2 packet taco seasoning (optional)
1 teaspoon chili powder (optional)
1 cup ricotta cheese
1 cup shredded old cheddar cheese
1 1/2 cup sour cream
1/2 a small ripe avocado pitted
Add boiling water to TVP, chili powder, and taco seasoning and let absorb until no water remains and texture is chewy and soft.
Blend sour cream, avocado and cheese on medium.
Place cooked lentils, TVP, onions, spinach and cous cous on tortilla shell to desired width. Mix together on shell with a fork. Add ricotta cheese as desired and form enchilada shape.
In a baking pan bake in oven at 450F for about 5-10 minutes or until sides begin to get golden.
Place sour cream, cheese and avocado sauce on top when there is 1 minute left to go in oven. Remove and top with hemps seeds on top.
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