Lentil Enchiladas
Adapted from Bean Recipes.
Ingredients
- 1½ cups green lentils
- 2 tbsp olive oil
- 2 tbsp chili powder
- 4 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Pinch of red pepper flakes
- 1 small red onion, diced
- 2 tbsp tomato paste
- 2 10-ounce cans of red enchilada sauce (or a can of tomato sauce and a jar of salsa)
- 12 corn tortillas
- 4 cups shredded Colby Jack or Mexican cheese
- For serving: diced or sliced avocado, cilantro leaves and sour cream
Instructions
Bring lentils to a boil in a small pot with 2½ cups of water and a generous pinch of salt. Lower the heat and stir occasionally, until tender and water is absorbed, about 20-30 minutes. Drain and set aside.
Add olive oil and all of the spices to a pan. Sautee until fragrant, about 1 minute. Add tomato paste and sautee another 1 minute. Add onion and sautee until soft and tender, about 5-7 minutes.
Add lentils to the pan, and mix. Remove the mixture from the heat, and preheat the oven to 350°F.
Pour one can of enchilada sauce in the bottom of a 9×13-inch baking dish. Warm the tortillas in the microwave so they’re flexible.
Lay each tortilla flat and fill with a twelfth of the filling and a small handful of cheese. Roll up the tortilla and place seam-side down in the baking dish.
Pour the remaining enchilada sauce on top, and top with the rest of the cheese. Bake until golden brown and bubbling, about 20 minutes.
Serve with avocado chunks or slices, cilantro and a drizzle of sour cream.