Lentil Enchiladas
Savor the bold, comforting flavors of Lentil Enchiladas, a wholesome twist on a Mexican classic that's perfect for vegetarians and enchilada lovers alike. Packed with protein-rich green or brown lentils, these enchiladas feature a spiced filling infused with cumin, smoked paprika, and chili powder for a hearty, satisfying bite. Rolled in soft corn tortillas, smothered in zesty enchilada sauce, and topped with melted cheddar or Mexican blend cheese, this dish bakes to golden, bubbly perfection. Perfect for weeknight dinners or meal prepping, these lentil enchiladas are easy to make, bursting with flavor, and customizable with garnishes like fresh cilantro and sour cream. Whether you're feeding a crowd or treating yourself, this recipe combines comfort food with nutritious plant-based ingredients in every delicious bite.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups enchilada sauce
- 8 corn tortillas
- 1.5 cups shredded cheddar or Mexican blend cheese
- 0.25 cup chopped fresh cilantro (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Rinse the lentils under cold water until the water runs clear. Place the lentils and 3 cups of water in a medium pot. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain any remaining water and set aside.
While the lentils cook, preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute.
Stir in the cooked lentils, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat.
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
Warm the corn tortillas slightly in the microwave or on a skillet to make them pliable. Place about 1/4 cup of the lentil mixture in the center of each tortilla. Sprinkle with a small amount of shredded cheese, then roll tightly.
Place the rolled tortillas seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining shredded cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro, if desired. Serve warm with sour cream, if using.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6456 mg | 281% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 25.5 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1780 mg | 137% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
