Description
A hearty and flavorful vegan enchilada recipe made with lentils and packed with vegetables.
Ingredients
Scale
- 1 cup cooked lentils
- 8 corn tortillas
- 1 cup diced bell peppers
- 1 cup diced onions
- 2 cups spinach
- 2 cups enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, sauté onions and bell peppers until soft.
- Add cooked lentils, spinach, cumin, chili powder, and salt. Mix well.
- Warm tortillas in a separate pan to make them pliable.
- Fill each tortilla with the lentil mixture and roll them up.
- Place the rolled tortillas in a baking dish and cover with enchilada sauce.
- Bake for 20 minutes.
- Serve hot and enjoy.
Notes
- Adjust spices according to your taste.
- Garnish with avocado or cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan enchiladas, lentils, gluten free