Best 2 Lentil Enchiladas Recipes
**Indulge in a Culinary Symphony of Lentils and Enchiladas: A Scrumptious Fusion of Flavors**
Prepare to embark on a tantalizing culinary journey with our exquisite lentil enchiladas, a symphony of flavors that will awaken your taste buds and leave you craving more. Discover a delightful fusion of lentil-stuffed tortillas, smothered in a rich and flavorful enchilada sauce, topped with melted cheese, and baked to perfection. Our recipe collection offers variations to cater to diverse dietary preferences, including vegan, gluten-free, and nut-free options. Whether you prefer a classic red enchilada sauce or a creamy avocado-based sauce, we have the perfect recipe for you. Each enchilada is a perfect balance of textures and flavors, with tender lentils, succulent vegetables, and a delightful combination of spices. Join us as we explore the culinary delights of lentil enchiladas, a dish that promises to tantalize your palate and leave you with a lasting impression.
LENTIL ENCHILADAS
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
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
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
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
Tips:
- For the best flavor, use high-quality lentils. Look for lentils that are plump and free of debris.
- Be sure to rinse the lentils thoroughly before cooking them. This will help to remove any dirt or debris.
- If you don't have time to cook the lentils ahead of time, you can use canned lentils. Just be sure to drain and rinse them before using.
- Feel free to experiment with different types of cheese. A good melting cheese, such as cheddar or Monterey Jack, will work well.
- If you like spicy food, you can add a diced jalapeño pepper to the filling.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, or salsa.
Conclusion:
These Lentil Enchiladas are a delicious and satisfying vegan meal. They're packed with protein and flavor, and they're sure to be a hit with your family and friends. So next time you're looking for a quick and easy vegan dinner, give these enchiladas a try!
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