Savory Ethiopian Misir Wat Enchiladas
A delightful twist on traditional enchiladas, these wraps bring the rich, spiced lentil stew known as Misir Wat into a warm, cheesy Mexican embrace.
Preparation
Get these tasks done before you start cooking.
Marinating the Lentils
- 1
Soak the Lentils
Place rinsed lentils in a bowl; cover with water.
- 2
Let stand
Let stand at room temperature for 30 minutes.
- 3
Drain Lentils
Drain thoroughly before cooking.
Preparing the Misir Wat
- 1
Sauté Onions
Heat oil in a pot over medium heat; sauté onions until translucent.
- 2
Add Spices
Add garlic, ginger, Berbere spice, turmeric, and salt; cook for 2 minutes.
- 3
Cook Lentils
Stir in drained lentils and water; simmer on low heat until lentils are tender, about 25 minutes.
Tip: 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.
How to Make Savory Ethiopian Misir Wat Enchiladas
Total time: 2 h 13 min · Yields 4 servings
- 1
Fill the Tortillas
Spoon Misir Wat into each tortilla and roll them up.
- 2
Prepare Baking Dish
Layer some sauce at the bottom, place the rolled tortillas seam side down.
- 3
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.
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