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Lentil Enchiladas

Delicious vegetarian enchiladas packed with protein and flavor, filled with a hearty lentil mixture and topped with enchilada sauce and cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup lentils (any variety you prefer)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped (any color you fancy)
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
Assembly
  • 2 cups enchilada sauce (store-bought or homemade)
  • 8 pieces corn tortillas
  • 1 cup shredded cheese (optional, and make sure it's halal)

Method
 

Cooking the Lentils
  1. Start by rinsing your lentils thoroughly. Place them in a saucepan with about two cups of water. Bring to a boil, then reduce the heat and let them simmer for about 20 minutes, or until tender.
Sautéing the Vegetables
  1. In a separate skillet, heat a splash of oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables become tender, which should take about 5 minutes.
Combining the Mixture
  1. Stir the cooked lentils into the skillet with the sautéed veggies. Add cumin, salt, and pepper. Mix well and cook for an additional 2-3 minutes to let the flavors meld.
Preparing the Tortillas
  1. Heat the corn tortillas lightly in a dry skillet or microwave to make them pliable. This will prevent them from cracking when you roll them.
Assembling the Enchiladas
  1. On each tortilla, spoon a generous amount of the lentil mixture. Roll them tightly and place them seam-side down in a baking dish.
Baking
  1. Once your enchiladas are arranged, pour the enchilada sauce evenly over the top. Sprinkle with shredded cheese if desired.
  2. Preheat your oven to 375°F (190°C) and bake for about 20 minutes, or until heated through and cheese is bubbly.
Serving
  1. Garnish with fresh cilantro before serving. Enjoy your delicious Lentil Enchiladas warm!

Notes

Leftover Lentil Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to freeze them for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Adding a splash of water to the baking dish before reheating can help retain moisture and keep the tortillas soft.