Best Lentil Enchiladas Recipes

LENTIL ENCHILADAS

Lentil Enchiladas image

I modified this from a recipe I heard on Zorba Pasteur's show on NPR. I was afraid it was going to be bland but it turned out to have wonderful flavor.

Provided by Mr. Ladypit

Categories Brown Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 400.6, Fat 11.4, SaturatedFat 1.7, Cholesterol 3.8, Sodium 1015.8, Carbohydrate 56.5, Fiber 9, Sugar 9.1, Protein 20.7

REFRIED BEAN AND LENTIL ENCHILADAS

Refried Bean and Lentil Enchiladas image

Make and share this Refried Bean and Lentil Enchiladas recipe from Food.com.

Provided by FranniePants

Categories One Dish Meal

Time 1h

Yield 10 Enchiladas, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups lentils
1 (16 ounce) can refried beans
10 corn tortillas
1 1/2 cups cheddar cheese
1 (32 ounce) can enchilada sauce
1 (10 ounce) can olives, cut into slices
1/2 cup jalapeno, cut into slices
1 (6 ounce) can green chilies

Steps:

Boil Lentils in water for 15 minutes.
Drain water from Lentils and return to pan.
Mix Refried Beans, and Green Chiles in with Lentils.
Spoon mixture into Corn Tortillas, and roll, placing seam down into a 13x9" pan.
Pour full can of Enchilada Sauce on Top and make sure everything is covered.
Spread Cheddar Cheese on top.
Sprinkle Olives and Jalepenos on top.
Cook in the oven at 350 degrees for 30 minutes.

Nutrition Facts : Calories 717, Fat 25.6, SaturatedFat 10.8, Cholesterol 44.5, Sodium 3322.5, Carbohydrate 92.9, Fiber 24.6, Sugar 20.8, Protein 34.4

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