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
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Cameron Jamal
[email protected]Overall, I thought these enchiladas were a great recipe. They were easy to make, flavorful, and a good way to use up leftover beans and lentils.
Mehmood Aakash
[email protected]These enchiladas were a bit too spicy for my taste, but I think that's just because I used a spicy enchilada sauce. I'll definitely be making them again, but I'll use a milder sauce next time.
Sherry Wold
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas. The lentils and refried beans were a great combination, and the sauce was delicious.
M Shoail
[email protected]These enchiladas were a great way to use up some leftover refried beans and lentils. They were easy to make and very flavorful.
Adam Writes
[email protected]I had some trouble rolling the enchiladas, but they still tasted great. I think I'll try using corn tortillas next time.
HAKIM MOHAMMED
[email protected]These enchiladas were a bit bland for my taste. I think I would add more spices next time.
Mairéad Waters
[email protected]I've made these enchiladas several times now, and they're always a hit. They're easy to make and always a crowd-pleaser.
nooren ahmedelsaid
[email protected]These enchiladas were easy to make and very tasty. I used a store-bought enchilada sauce, but I think it would be even better with a homemade sauce.
Joseph Grimwoo Grimwood
[email protected]Yum! These enchiladas were so good. I loved the combination of refried beans and lentils, and the sauce was perfect. I will definitely be making these again.
Tariq Shaami
[email protected]I'm always looking for new vegetarian enchilada recipes, and this one definitely didn't disappoint. The lentils added a nice touch of heartiness and protein, and the refried beans were creamy and flavorful. I'll definitely be making these again!
Aj Khan
[email protected]These enchiladas were a hit with my family! The combination of refried beans and lentils was delicious and filling. I especially appreciated the fact that the recipe was easy to follow and didn't require any special ingredients.