| Title: | Green & Red Lentil Enchiladas ***** |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Peas and Thank You |
| Ingredients: |
1 can (30 oz.) green enchilada sauce- divided
1 1/2 c water
1 c red lentils- rinsed and drained
1/4 c chopped onion
1 jalapeno- seeded and chopped- optional
2 T chopped cilantro
8 to 10 corn tortillas
2 c non-dairy cheese
1 can (4 oz.) sliced olives- drained
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| Directions: | 1) Preheat oven to 350F. Bring 1/3 of the enchilada sauce and water to a boil in a medium saucepan. Add lentils, onion and jalapeno, if using, and cook approximately 15 to 20 minutes. Liquid should be absorbed completely and lentils should be tender. Stir in chopped cilantro and set aside. (You can also add diced mushrooms to give it a "meaty" addition.) 2) Meanwhile, wrap 8 to 10 tortillas in damp paper towels and microwave for approximately 30 to 45 seconds to soften. Pour 1/3 of the green enchilada sauce in the bottom of a 9x13-inch baking dish. Put several spoonfuls of the lentil mixture into each tortilla and roll, placing the tortilla seamside down in the prepared pan. Repeat with remaining tortillas. [You can also just layer ingredients instead of rolling.] 3) Pour remaining green enchilada sauce over rolled tortillas and top with cheese and sliced olives. Bake for 20 to 25 minutes, until heated through and cheese is melted. Pass trimmings at the table- non-dairy sour cream, chopped cilantro, shredded lettuce, diced fresh tomatoes, salsa. |
| Makes: | 8 to 10 enchiladas |