Lentil Enchiladas
Prep time
Cook time
Total time
Healthy, good for you baked vegetarian tacos filled with lentils and topped with homemade enchilada sauce.
Serves: 8 enchiladas
  • 2¼ cups lentils, cooked (I used Trader Joe's Steamed Lentils)
  • 1 tsp. olive oil
  • ¼ cup onion, diced
  • ½ tbsp garlic, minced
  • 4 oz can fire roasted green chilis
  • ½ cup lite shredded Mexican cheese, divided
  • 8 8"whole wheat flour tortilla taco shells
  • **Enchilada Sauce**
  • 1 15oz can (1¾ cup) tomato sauce
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ½ tsp. salt
  1. Preheat oven to 350F
  2. To make enchilada sauce: In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt. Mix until combined; set a side.
  3. In a skillet add olive oil, onion and garlic and cook until softened, about 3 minutes. Add green chilis and lentils, cook until warmed. Add ¼ cup of cheese and mix until cheese is mostly melted.
  4. Spoon a little bit of the sauce into a 9 x 13 baking dish. Evenly distribute lentil mixture to tortilla (about ¼ cup), place tortilla seem side down onto baking dish. Top with remaining enchilada sauce and cheese.
  5. Bake for 15 - 20 minutes, until cheese has melted
  6. Optional: Top with tomatoes, jalapenos and greek yogurt
Calories for two enchiladas: 328, Fat: 7.4, Cholesterol: 7.5, Sodium: 1300, Potassium: 15.7, Carbs: 55, Fiber: 26.9, Sugar: 4, Protein: 24.7
Nutrition Information
Serving size: 4 servings (2 enchiladas each)
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/06/21/lentil-enchiladas/