Lentil Enchiladas Recipe

Name: Lentil Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0F.
2
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.
3
Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Saute on medium heat for 5 minutes.
4
Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes.
5
Add rice and mix thoroughly.
6
Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
7
Pour enchilada sauce over enchiladas and add remaining cheese.
8
Cover and bake for 20 minutes. Serve with sour cream.

896

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Lentil Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions