Who doesn’t need to get their creative juices flowing right now? After 8 weeks at the beach, we returned home and we’re still getting organized. We got a few orders from Instacart, but the temptation pulling me in to Trader Joe’s after three months of not going was too strong. I haven’t been since Hayden was born and I’m terrified to go in the store, but after her doctor’s appointment and cleaning out my classroom I figured I might as well! I ventured in with my mask and got to pick out my favorite things (way too many) and didn’t have a meal plan so I just grabbed some staples I thought we could use. I was very surprised and happy with their safety efforts and felt comfortable there. When I looked in the fridge to try and decide dinner options, I saw some random items and decided to get creative and make something up!
These Mexican pinwheels have taco flavored lentils mixed with diced tomatoes, topped with a layer of Trader Joe’s fiesta cashew dip, and a layer of fresh spinach rolled up in their vegan crescent dough. You just pop them in the oven until golden brown and they were delicious! Plus they’re packed with iron and fiber. You could serve with a side of salsa for dipping!
1 pack of steamed lentils (TJ’s)
1 can of diced tomatoes
2 tsp chili powder, 1 tsp of garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1 tsp cumin, salt and pepper
1/2 tub Fiesta Cashew dip (TJs)
1/2 bag baby spinach
2 cans Trader Joe’s crescent dough
Preheat oven to 350. On parchment paper, lay out the crescent dough and press together so it looks like one large piece.
sauté lentils and tomatoes with spices over medium heat for 7-10 minutes until warmed through.
Add an even layer of the lentil mixture to the top of the dough, then add dollops of the cashew dip and then a layer of spinach. Use the parchment to help roll up the dough away from you. Use a sharp serrated knife to cut 1” pieces and lay in a 9” x 13” sprayed pan.
Bake for 25-30 minutes until golden brown and enjoy!