Lentil Enchiladas

These enchiladas are high in fiber and protein, keeping you satisfied for hours. Perfect when paired with a salad.

Prep: 20 min Cook: 45 min

Makes 12-14 enchiladas - great for meal prepping!

Ingredients:

1 lb bag green lentils

4 medium onions, diced

4 bell peppers, diced

3-4 tbsp oil

1/2 tbsp chili powder

1 tsp cayenne

1 tsp paprika

1 tsp garlic powder

1/2 tsp cumin

1/4 tsp salt and pepper

1 can chipotles in adobo (optional)

1-1.25 cups enchilada sauce

Tortilla wraps

4 cups shredded cheese (I used taco style)

Optional toppings: jalapeno, avocado, cilantro, green onion, salsa, sour cream or Greek yogurt

Instructions:

Cook 1 lb. of green lentils. Add 1 tbsp oil and 1 medium onion to the water to cook with the lentils. Blend chipotles in adobo sauce in a food processor and stir in once lentils are cooked. If you cannot find these or something similar, you’ll need an additional 1/4 cup enchilada sauce to stir in.

While the lentils are cooking, sauté the remaining onions and bell peppers in 2-3 tbsp oil. Season with all listed spices and cook until softened, about 10 minutes. I diced mine in a food processor to save time. When dicing bell peppers in a food processor, start with 2 inch square chunks and avoid overcrowding to avoid it getting too watery.

Coat the bottom of your dish with about a 1/2 cup of enchilada sauce. Then place in enchiladas snuggly. Their assembly is easy - add the lentil mix (about a 1/2 cup), top with onions and peppers (about 1/4 cup) and cheese (about 1/4 cup), then roll leaving the ends open.

Once lined in a glass baking sheet (you may need two), top with remaining enchilada sauce and sprinkle with cheese.

Bake at 375F for 20-25 minutes. Top with items of your choosing. I used jalapenos, avocado, and green onion and then also added salsa and Greek yogurt (my sour cream sub) once plated!