Spinach Enchiladas with Lentils | Naturally Ella

INGREDIENTS

• 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