Lentil Enchiladas

Lentil Enchiladas

When I’m in the mood for Mexican food, I crave enchiladas! I know this is not authentic Mexican enchiladas, but they’re so damn good. These lentil enchiladas scream comfort food. You can’t beat anything wrapped in warm tortillas, covered in a delicious sauce, and then topped with cheese. I know you and your family will to love this recipe.

1 cup brown lentils

4 cup water

1 tbsp salt

Cook lentils on medium heat in a sauce pan for 15 minutes. Drain and set aside.

1 jalapeño chopped (same some to garnish)

1/2 green bell pepper chopped

1/2 yellow onion chopped

1 plum tomato chopped

3 garlic cloves finely chopped

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cumin

1/2 tsp black pepper

1 tsp liquid smoke

1 tsp Better than Bouillon (sautéed onions)

8oz vegan cheddar shredded cheese

4oz vegan mozzarella shredded cheese

12 oz enchilada sauce

6 flour or corn tortillas

Preheat oven to 350 degrees F

In a skillet on medium heat add the jalapeño, green bell pepper, onion, plum tomato, and garlic. Cook for 1 minute. Add the cooked lentils, paprika, garlic, powder, onion powder, cumin, black pepper, and liquid smoke. Cook for 3 to 5 minutes. Stir, add the Better than Bouillon and stir to incorporate the ingredients. Pour in half of the enchilada sauce, cook for 3-5 minutes. Remove from heat.

In an oven safe dish place 1/3 cup lentil filling onto each tortilla and one tbsp cheese. Roll up and then place side by side in the baking dish.

Pour the remaining enchilada sauce over the enchilada spreading evenly to coat all of them. Sprinkle the rest of the cheddar cheese and mozzarella cheese all over the tops.

Bake, covered, for 25 minutes, then bake uncovered for 10 minutes. Remove from oven and let stand 5 minutes before serving. Serve with the remaining chopped jalapeño on top.

Enjoy.

Note: I used Better Than Bouillon (brand) sautéed onions. Violife (brand) cheese. Trader Joes Enchilada Sauce.