Lentil Enchiladas
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 cup cooked brown rice
- 1⁄2 cup French lentils (or other small green ones)
- 2 tablespoons extra virgin olive oil
- 1 (4 ounce) can green chili peppers, chopped
- 6 garlic cloves, crushed
- 1 medium onion, chopped
- 1 (12 ounce) package veggie crumbles
- 4 ounces tomato paste
- 1⁄2 cup fresh parsley, chopped
- 1 tablespoon ground cumin
- 2 vegetable bouillon cubes
- 6 large corn tortillas
- 3⁄4 cup fat-free cheddar cheese, grated
- 1 (16 ounce) can enchilada sauce
- 1 cup fat free sour cream
directions
- Preheat oven to 400°F.
- In a large pot, bring 2 cups water to boil. Add lentils and cook on medium 20-25 minutes or until lentils are tender. Drain and set aside. Reserve cooking water.
- Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Sauté on medium heat for 5 minutes.
- Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes.
- Add rice and mix thoroughly.
- Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
- Pour enchilada sauce over enchiladas and add remaining cheese.
- Cover and bake for 20 minutes. Serve with sour cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We are trying to add a few vegetarian meals to our diet and this was a great choice. Everyone loved it and the rice and lentils were very filling. I did not use the veggie crumbles and used the homemade enchillada sauce recommended by AJO rather than store bought. It made for a great combination and used ingredients I usually have on hand.
-
Yumm! Great flavor, easy to make. Only chages I made were to make our own enchilada sause (using recipe #50824) and sprouted whole wheat tortillas. Otherwise, we kept to the recipe. The filling was super tasty. I love lentils and am so happy to have this recipe- hadn't thought to use them in enchiladas. Thanks for sharing!