Lentil Enchiladas

15 ingredients
8 steps

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

  1. 1
    Preheat oven to 400°F.
  2. 2
    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.
  3. 3
    Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Saute on medium heat for 5 minutes.
  4. 4
    Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes.
  5. 5
    Add rice and mix thoroughly.
  6. 6
    Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
  7. 7
    Pour enchilada sauce over enchiladas and add remaining cheese.
  8. 8
    Cover and bake for 20 minutes. Serve with sour cream.

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