Spinach Enchiladas with Lentil

Here's healthy version of a comfort staple. Combining several healthy, delicious, and simple ingredients, these enchiladas will satisfy your craving and nourish your body.


  • Enchilada sauce (see note)
  • 1, 28 ounce can of whole tomatoes
  • 1 cup diced red onion
  • 1 clove garlic
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • Pinch of cayenne
  • 2 tablespoons fresh cilantro
  • 2 tablespoons apple cider vinegar
  • 1/2 cup vegetable broth
  • 2 cups shredded baby spinach
  • 1/2 cup cooked black lentils
  • 1/4 cup minced red onion
  • 3 tablespoons minced cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 6 corn tortillas
  • Minced onion, for topping
  • Avocado, for topping
  • Cilantro, for topping


In a blender, combine the ingredients for the enchilada sauce. Puree until sauce is smooth. Transfer to a pot, bring to a boil, reduce to a simmer, and let cook until sauce is hot and has thickened slightly, 10 to 15 minutes.

Preheat oven to 375˚ F.

In a medium bowl, combine spinach, lentils, onion, cilantro, lime juice, and salt, set aside.

Warm tortillas by either lightly charring them over your gas stovetop or by dipping them in the warm sauce- they just need to be pliable.

To assemble enchiladas, measure about 1 cup of sauce and spread it evenly in an 8x5 (or 8x8) pan. Next, scoop 1/3-1/2 cup spinach filling into the center of one tortilla, roll gently, and place seem side down in the pan. Repeat with remaining tortillas. Once all tortillas are nestled in the pan, top with 1 so cup of sauce.

Bake enchiladas until lightly browning and bubbly, 20-25 minutes. Remove from oven, let cool slightly, and top with onion, avocado, and cilantro before serving.


Sauce makes enough for two meals. Measure out the sauce you need, then let the remaining sauce cool and freeze in an airtight container.

Sachi Doctor

Elemental Alchemy, 90 Rio Vista Avenue, Oakland, CA, 94611

Sachi Doctor is an Ayurvedic practitioner and holistic health coach who founded Elemental Alchemy with the mission to provide a resource for those navigating their way towards optimal mind-body health.

Diagnosed with an autoimmune disease at a young age, Sachi has spent over twenty years exploring different health modalities, treatment plans, diets and mindfulness practices to help alleviate chronic pain and restore balance.

After years of looking to others for a model of health with no relief, Sachi realized that the answers she sought were not hidden in someone else’s prescription for wellness but unique to her, and that the first step towards discovery was actually tuning out what was right for others and tuning into herself.

As she tapped into the wisdom of her own body, she discovered that the elements foundational for health  — the blueprint she so fervently sought — was within her, within each of us. Since then Sachi has been passionate about helping others also cultivate clarity and inner wisdom for vibrant health.

In addition to her Ayurvedic and nutrition education, Sachi has completed over 800 hours of yoga teacher training and continues to study with her mother, her first yoga teacher, for whom these practices are a way of life.

Sachi is a board member of the Prison Yoga Project at San Quentin State Prison and serves as an ambassador for Yoga Gives Back, a non-profit that raises funds within the US yoga community to support microcredit programs for women in India. She holds a Msc in Development from the London School of Economics.