Lentil Enchiladas Recipes

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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



Lentil Enchiladas image

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

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

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