Spinach Lentil Enchiladas

SPINACH LENTIL ENCHILADAS

INGREDIENTS
Spinach - 2 c	Oregano - 1 tsp & ½ tsp
Lentils - 1 c	Sage - 1 tsp
Garlic - 5 cloves	Black Pepper - 1 tsp & 1 tsp
Onion - 1	Cumin - 1 tsp & 1 tsp
Red Bell Pepper - 1	Pink Himalayan Salt - ¼ tsp
Mushrooms - 1 c	Tomatillos - 6
Lime - 2	Avocado - 1
Cilantro - 3 Tbsp & 3 Tbsp	Jalapeños - 1
Olive Oil - 3 Tbsp & 1 Tbsp	Flour Tortilla Shells
DIRECTIONS
Preheat the oven to 425°. Line a baking sheet and set aside.
Dice bell pepper, onions, and garlic, and destem and dice jalapeños. Juice the limes, but keep them separate (one is for filling and one is for the sauce)
Hull and half the tomatillos and place on lined baking sheet. Cook in oven for 20 minutes. *Set a Timer*
Cook lentils as directed on packaging and the juice of one lime. (Use vegetable broth for more flavor if preferred.)
In a small pan, warm 3 Tbsp of oil over medium heat, then sauté peppers, onions, and garlic. When finished pour half in a bowl for sauce, and half in a bowl for filling.
Combine remaining oil with 3 Tbsp of cilantro, 1 tsp of oregano, 1 tsp of black pepper, 1 tsp of cumin, salt, and sage with Mushrooms. Stir well to combine spices and oil, then sauté, adding spinach the last few minutes.
Remove tomatillos from heat when timer goes off, and when cool enough to handle transfer to food processor along with diced jalapeños and onion-pepper mix. Add lime juice and remaining spices and cilantro, and blend until smooth. (You may want to add a few cubes of diced avocado for a creamier texture, but wait to slice avocado until right before filling enchiladas to minimize oxidation) (Voila! Salsa Verde!)
When lentils are finished cooking, add other half of pepper-onion mix and sautéed mushroom spinach mixture.
Slice avocado and add to enchilada “meat”. Fill tortillas along one edge of the shell ⅓ of the way with filling, add ½ Tbsp of salsa, then wrap and place seam side down in an oven safe baking dish.
Once tortillas are in place, top off with Salsa Verde and then place in oven for 10-15 minutes, or until shell edges are lightly browned and sauce is gently bubbling.
Let cool and Enjoy!