Savory Ethiopian Misir Wat Enchiladas
A fusion of Ethiopian and Mexican flavors
A delightful twist on traditional enchiladas, these wraps bring the rich, spiced lentil stew known as Misir Wat into a warm, cheesy Mexican embrace.
- 1 h 40 min
- 4
- Intermediate
Ingredients
For the Misir Wat (Ethiopian Lentil Stew)
For the Enchiladas
For the Toppings
Preparation
Marinating the Lentils
Soak the Lentils
Place rinsed lentils in a bowl; cover with water.
Let stand
Let stand at room temperature for 30 minutes.
Drain Lentils
Drain thoroughly before cooking.
Preparing the Misir Wat
Sauté Onions
Heat oil in a pot over medium heat; sauté onions until translucent.
Add Spices
Add garlic, ginger, Berbere spice, turmeric, and salt; cook for 2 minutes.
Cook Lentils
Stir in drained lentils and water; simmer on low heat until lentils are tender, about 25 minutes.
Do not let the Misir Wat dry out — add water if necessary. Cook the lentils until they are soft but not mushy for the best texture.
Cooking Process
Fill the Tortillas
Spoon Misir Wat into each tortilla and roll them up.
Prepare Baking Dish
Layer some sauce at the bottom, place the rolled tortillas seam side down.
Bake Enchiladas
Pour remaining enchilada sauce over the tortillas and sprinkle with cheese, bake uncovered at 350°F (175°C) until bubbling and golden, about 20 minutes.
Plating & Serving
Savory Ethiopian Misir Wat Enchiladas
Savory Ethiopian Misir Wat Enchiladas
Serving Suggestion
Serve the enchiladas hot, topped with sour cream, chopped cilantro, and tomatoes.