August 20, 2012

Lentil Enchiladas

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I love lentils and I love enchiladas. So I thought... why not get these two kids together? I combined the lentils with some veggies I happened to have on hand and the result was a delicious, healthy, satisfying meal. Change it up with veggies of your choice!


Ingredients
1 1/2 cups dry lentils
1 small onion
4 cloves garlic
10 oz. sliced crimini mushrooms
2-3 handfuls baby spinach
15 oz. can diced tomatoes
20 oz. enchilada sauce
8 large tortillas
Cheddar cheese, shredded
2 tsp. cumin
1 tsp. oregano
Additional toppings of your choice: olives, tomato, green onion, cilantro, etc.

Directions
Cook lentils according to package instructions. (Or boil lentils in 6 cups water for 15-20 minutes.)
Meanwhile, dice onion, mince garlic.
Saute onion, garlic in a large pan over med-high heat for 5 minutes.
Add cumin, oregano, and mushrooms. Saute for another 4 minutes.
Reduce heat, stir in spinach, tomatoes with juice, and cooked lentils. Salt/pepper to taste.
Lightly spray a 9x13 inch baking dish, and pour a small amount of enchilada sauce to coat the bottom.
Distribute lentil mixture evenly among tortillas, roll up, and place seam side down in the dish.
Top with remaining enchilada sauce and cheese.
Bake in a 350 degree oven for 20-25 minutes.

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4 comments:

  1. That looks great!! You know, I have never cooked with lentils, but I have really been wanting to add them to my diet. Thanks for another great recipe!!

    ReplyDelete
  2. Mmm I have to make these..it will be a great way to introduce myself to lentils! Thanks for sharing

    ReplyDelete
  3. Mmm I have to make these..it will be a great way to introduce myself to lentils! Thanks for sharing

    ReplyDelete

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