Spicy Enchilada Collard Wraps

I’m going to get straight to the point folks: I have a tasty recipe for you BUT some of you might be daunted because this post is long. This post is long because there are really 3 recipes here:

– Enchilada Collard Wraps

– Lazy Enchilada Sauce

– Spicy Lentils

But never fear, my friends. This is not complicated or scary.

Both the sauce and the lentils can be made ahead of time and will go farther than just this recipe. For instance, I made these lentils Monday night and wrapped them up with some fresh kale in a tortilla. Easy dinner and lunch the next day. (I did the same thing last week). Then, I made this recipe (also, easy peasy dinner) and still have 4 cups leftover to freeze for later use or throw into another dish…or two…or three.

Same with the sauce. After making these wraps, I still had quite a bit leftover that I can use for making nachos, tacos, whatever.

The point is that you’re going to get a lot of bang for your meal-planning buck here. And really, the only time-intensive part here is assembling the wraps and measuring crap out.* But if you’re fortunate enough to have some helpers in the kitchen, then delegate and it’ll be done in no time. Sadly, my ‘helpers’ have four legs and while gifted at snatching anything that falls to the floor within nanoseconds, they are pathetic with measuring spoons.

*For the very literal among you, no – there is not actually any crap in this recipe.

Spicy Enchilada Collard Wraps

 

makes 4-6 servings

Materials

  – Wraps –

• 6-8 collard leaves
• 2-3 sweet potatoes
• 2.5 cups Spicy Lentils
• 1 red bell pepper
• 1.5-2 cups Lazy Enchilada Sauce

 – Lazy Enchilada Sauce –

makes ~4-5 cups

• 2 Anaheim chili peppers
• 28 ounce can of crushed tomatoes
• 1 onion
• 2 cloves garlic
• 1 tablespoon chili powder
• 2 teaspoons cumin powder
• 2 teaspoons oregano (dried)

 – Spicy Lentils –

(modified & doubled from Spiced Lentil Tacos by Feasting Freds)

makes A LOT, ~ 12+ servings, depending on how you use it – perfect for tacos, salads, wraps, or even as a chip dip

• 2 cups dried lentils, rinsed & drained
• 5 cups vegetable broth*
• 2 onions, diced
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons chili powder
• 5 teaspoons cumin
• 2.5 teaspoons paprika
• 1 teaspoon coriander
• 1 teaspoon cayenne
• 1.5 teaspoons oregano

*I add 5 cups of boiling water to 2 veggie bullion cubes to make broth – much cheaper than buying the premade stuff.

Methods

Spicy Lentils

1. Combine dry seasonings: chili, cumin, paprika, coriander, cayenne, oregano.

2. Heat oil in a large pan over medium/medium high heat and add in onions. Cook for 5 minutes (until soft and almost translucent) then add in garlic and cook for another minute. Stir in lentils and seasoning mix and cook for one more minute.

3. Add broth and bring to a boil, then reduce heat to medium low, cover and simmer until tender, ~ 30-35 minutes. Remove from heat and pat yourself on the back for cooking up a ton of tasty lentils that can now find their way into multiple meals.

Sauce

1. Chop peppers & onions into pieces that your blender can manage, and trim ends and papery shell from garlic cloves.

2. Toss garlic, onion and pepper into blender along with tomatoes, chili powder, cumin and oregano. Blend until smooth.

That’s it. What? Were you expecting more? It’s called lazy for a reason, folks.

Wraps

1. Dice sweet potatoes and boil until tender. I usually throw pieces in a bowl, cover with water and microwave for 8-9 minutes. Drain and mash with a fork.

2. While your potatoes are cooking, you can get the collards ready: remove stem from leaves and tear or cut each leaf into two halves.

3. Cut red pepper into strips (or dice if you prefer).

4. Time to build some wraps! Spread ~1.5 tablespoons of mashed sweet potato on each leaf half, followed by 2 tablespoons of lentils, several pepper strips and some dollops of enchilada sauce. Then roll that sucker up!

5. Now, time to choose your own adventure (does anyone remember those books?). You can either:

(a) call it a day and eat this now

or

(b) place your wraps in a lightly oiled pan, spoon ~1-1.5 cups of enchilada sauce over the top, cover and cook over medium heat for 10-15 minutes. Your call, dude. Both ways are delicious and totally acceptable.

6. Plate up: you can eat this on its own or paired with a fluffy grain such as rice, millet or quinoa. Either way, enjoy!

 Results & Conclusions

Two of these bad boys filled me up, no sides needed.

Spicy but grounded by the slight earthiness from the collards, these wraps were delicious and filling. And the awesome thing?

Even better the next day as the sauce softens up the collards even more.

Here’s a messy close-up (just look at that lentil & sweet potato goodness!)

Give these a try – I promise you won’t regret it.

Oh, and if you’re brave like us, you can throw those collard stems into your juicer in the morning … just make sure you’ve got something pretty darn sweet to balance it out – otherwise you may end up begging politely asking your husband to choke down enthusiastically polish off your juice. Warning given.