Lentilenchiladas Recipes

VEGETARIAN ENCHILADAS

Vegetarian enchiladas image

Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Provided by Good Food team

Time 40m

Number Of Ingredients 9

Ingredients

1 tsp olive oil
2 onions, chopped
280g carrots, grated
2-3 tsp chilli powder (mild or hot, according to your taste)
2 x 400g cans chopped tomatoes
2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
6 small wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheddar cheese (or veg alternative), finely grated

Steps:

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium

LENTIL ENCHILADAS

Lentil Enchiladas image

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

Ingredients

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

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

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