Curry Roasted Vegetarian Enchiladas with Harissa Enchilada Sauce

My Curry Roasted Vegetarian Enchiladas with Harissa Enchilada Sauce are the ultimate flavor explosion. Curry roasted broccoli, lentils and feta are wrapped up in gluten-free tortillas, then roasted with a homemade harissa enchilada sauce! Get to know harissa really well, because you’re about to be best friends! This recipe is gluten free and serves one but is easy to double or triple.

We’re moving…again.

Just locally. But still, the effort of a move is giving me anxiety.

You may have caught it from my previous posts, but yes we’ve been living with my parents for the past four months. As much as we both appreciate the immediate help, it’s time to get back to being our own little unit.

I never remember how private a person I am until I’m in the constant company of others. I like doing twelve things at once, alone. I like marathoning through my favorite TV shows while doing yoga while baking a cake while photographing a salad while my baby is sleeping. I like running from my shower to my laundry room to grab clothes without worrying if someone is in the living-room watching. Ya know?

The loss of immediate help, though, is going to be eye-opening for me. I went from having zero family around, taking care of Canaan all day everyday and getting it done…to being able to say “shoot I need to run to Target and buy diapers,” and literally run out the door without putting a kid in the car with me.

I also went from having a baby that couldn’t walk, so he was just fine sitting in a pack n’ play while I showered, to having a kid that RUNS around the house chasing the dogs…so I really can’t picture how I’ll ever have a mid-day shower again. Or cook dinner.

I’m looking forward to getting my routines back, though. I love meal prepping and staying on a set weekly meal plan, and that is practically impossible to do when there are other people in the house and you take turns making large dinners for everyone. You can’t just say, “nah, I’ll just make all my own meals, thanks,” I learned the hard way. So getting back to my own personal level of food organization makes my Type A heart pitter patter.

Shall we get on to the enchiladas?

The term “enchiladas” may be a misnomer here though. Because there are curry roasted broccoli florets in these, and lentils and feta…and this amazingly flavorful yet simple harissa tomato sauce. So yes, they look like enchiladas, but these are Curry Roasted Vegetarian Enchiladas. Boom.

Don’t let making your own sauce intimidate you. Remember the simple blistered tomatoes we made for brunch? Well this is what I did with my leftovers! You can start with a fresh batch, just let them cool completely so you can drain off the excess liquid that tends to gather in the plate beneath them. Then I added harissa paste that I bought, of course, at Trader Joe’s.

Taste your harissa before you use it. Take a tiny taste, swallow, then wait for the heat. If you love the spice level, know you can add a bit more to your sauce. If you’re stunned by the level then start with just a little in your sauce, taste, then add more. Just know that I felt like the sauce got spicier after it was baked in the enchiladas. I love it, so 2 Tablespoons was great in my book. I could’ve even gone for more!

I roasted up my broccoli a day ahead of time and I also soaked and cooked my lentils beforehand too. I love that I can have all of the pieces in my fridge, ready to throw together for a quick, simple dinner or lunch!

Last note, I used cassava coconut flour tortillas here. I found them at Whole Paycheck and absolutely fell in love with them. They’re light and so much easier to work with than corn tortillas, but you can substitute corn if you’d prefer. They’re pretty pricey so I’d only do these tortillas if I’m making food for two people. I’m hashtag cheap. They’re Siete brand, if you’re interested though!

Ready to make our Curry Roasted Vegetarian Enchiladas with Harissa Enchilada Sauce? Good! Let’s do it!

Curry Roasted Vegetarian Enchiladas with Harissa Enchilada Sauce
Recipe by Melissa @ Treats With a Twist
Serves 1 but is easily doubled/tripled (a very generous serving)

Ingredients:
3 cassava coconut (Siete brand) tortillas (or corn)
½ cup black French lentils, soaked overnight in water
2 cups broccoli florets
1 tsp. curry powder
1 tsp. red wine vinegar
2 Tbs. Harissa paste (I used Trader Joe’s brand)
5-6 small vine tomatoes
¼ cup feta cheese
cilantro
olive oil
sea salt

Method:

PREP: In a 400 degree F oven, roast your tomatoes, drizzled with a bit of olive oil and sprinkled with sea salt. Let cool completely (or place in the fridge overnight in a sealed container).
Drain any moisture rendered from the tomatoes and pluck them off the vine (if you haven’t already; I like to roast mine still on the vine). Place them in your blender (I use a Vitamix) with 2 Tbs. harissa paste and blend. Add a pinch of kosher salt and blend on high speed until creamy. Taste the sauce, and if you like spicier, add a touch more harissa.

PREP: Drizzle the broccoli with olive oil, toss in the curry powder, and roast for 20 minutes, or until they look crisp and well-roasted. Immediately upon pulling them out of the oven, drizzle them with the red wine vinegar and toss it all together.

PREP: Boil your lentils in fresh water for 10-12 minutes or until tender. Drain and set aside.

ASSEMBLE: Spray a roasting dish with nonstick spray.
Heat your tortillas in the microwave for 10-15 seconds so they are warm and floppy.
Put 2-3 tsp. of the harissa sauce in the middle of a tortilla. Add, 2-3 Tbs. of the lentils on top of that, 1 Tbs. of feta and a line of broccoli on top. Carefully tuck the sides over and around and place in the roasting dish, exposed sides down.
Repeat with the other 2 tortillas. Pour a generous amount of the enchilada sauce on top of the rolled enchiladas. Spray the ends of the tortillas (if they’re exposed) with olive oil spray so they’ll get golden brown as they cook.
Bake for 20 minutes at 400 degrees F or until the tortillas are golden and the sauce on top looks well cooked.

Let the enchiladas cool a little then serve them up to yourself! Sprinkle them with fresh cilantro and another tablespoon of feta! Enjoy!

Note:
When I made this recipe, I had around ¾ cup of enchilada sauce left, a bit of broccoli and lots of lentils leftover. You can easily make this recipe for 2-3 people without needing to double anything but the tortillas, feta and broccoli. If you’re just making this recipe, the sauce can be frozen for next time you make it. I like to toss leftover lentils into salads during the week!

To Print this recipe, copy and paste the text into a new page on your computer, then print! It’s old school, but simple. 

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