Lentil Enchiladas Recipe

Heather says:

I have debated posting this recipe for several days. It was good, but not a slice of heaven on a plate like the recently posted tomato pie. Once the enchiladas were smothered in salsa, I did enjoy them.

The filling recipe is vegetarian and makes enough for 16 enchiladas, I made half and saved the rest for a future meal. If you need to adjust the recipe for vegan requirements, omit the sour cream and use a soy cheese.

Lentil Enchiladas Ingredients:

Printable Shopping List

Filling

  • 2 cups lentils
  • 4 cups water
  • 2 cloves garlic – minced
  • 1/2 med onion – diced
  • 2 TBSP chili powder
  • 1/4 – 1/2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 3 tsp cumin
  • 1 TBSP olive oil (can sub vegetable)
  • salt / pepper to taste

Enchiladas:

  • 16 corn tortillas
  • vegetable or corn oil
  • 2 cups shredded cheese (cheddar, monterey jack, or mixed)
  • 3 cups enchilada sauce

Optional Garnishes:

  • guacamole
  • sour cream
  • salsa

Lentil Enchiladas Instructions:

After rinsing the lentils place them in a pot with the four cups water. Bring to a boil and simmer for 25-30 minutes. During the last few minutes of simmering heat 1 TBSP of olive oil in a large skillet over medium heat.

In a small skillet heat 1/4″ of vegatable oil over med high heat.

In the large skillet saute the diced onion and garlic until soft. Drain the lentils and add to the skillet. Stir in the chili powder, cayenne pepper, dried oregano, paprika, cumin, salt, and pepper. Reduce the heat to low, stirring occasionally.

To prepare the tortillas for the enchiladas they need to be placed in the hot oil for 15 – 20 seconds per side. Then drained on paper towels. Be careful not to leave them in the oil for too long, or your dinner will menu will be changed to include lentil tostadas. This step can be omitted, but it greatly enhances the flavor of corn tortillas.

Preheat the oven to 350F. Place 1/4 cup of lentil filling in each of the tortillas, fold, and place seam side down in a large casserole dish. Smother with enchilada sauce and top with shredded cheese. Cover the dish with foil and cook for 25-30 minutes. I prefer to remove the foil during the last half of baking to lightly brown the cheese.





5 Comments

  1. Meday on January 29, 2008 at 5:36 pm

    These sound great, although instead of putting cheese on top in the oven, I tend to make a cheesy sauce, as then it goes crispy but doesn’t dry out unlike the vegan cheese you get in the UK that would just go burnt and dry unless you go for a melting one, but they don’t taste that nice.

  2. Nashville is Talking » Make Sure You Put ‘One Of The Illest’ on my Tombstone on May 7, 2007 at 4:06 pm

    […] Recipe: Lentil Enchiladas […]

  3. Heather on May 6, 2007 at 3:29 pm

    JRae,

    In this recipe I used dried brown lentils.

    If you have access to canned lentils, (I don’t believe they are readily available in my area) drain, rinse, and heat through before following the remainder of the directions.

  4. JRae on May 6, 2007 at 3:18 pm

    Are these dry lentil beans or canned lentils? Could you use canned lentils to reduce the cooking time, and how would you do it?

  5. bramble on May 6, 2007 at 11:25 am

    actually there is now such thing as vegan sour cream but i’m not sure if it’s worth it.

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