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Recipe: Green and Red Lentil Enchiladas

Here's a recipe for enchiladas stuffed with lentils that have been simmered in green enchilada sauce, from Sarah Matheny's "Peas and Thank You," featured in today's Buffalo News.

Green and Red Lentil Enchiladas
(From "Peas and Thank You," by Sarah Matheny, Harlequin)
Ingredients (Makes 8 large enchiladas)

1 30-ounce can of prepared green enchilada sauce, divided
1½ cups water
1 cup red lentils, rinsed and drained
1/4 cup chopped onion
1 jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro
8 to 10 corn tortillas or La Hacienda de Peas Tortillas (p. 102)
2 cups non-dairy (i.e. Daiya) or organic cheese
1 4-ounce can sliced olives, drained

Trimmings: non-dairy or organic sour cream, chopped cilantro, shredded lettuce, diced fresh tomatoes and/or fire roasted salsa


1. Preheat oven to 350.

2. Bring one can enchilada sauce and water to a boil in a medium saucepan. Add lentils, onion and jalapeño, 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.

3. Meanwhile, wrap 8 to 10 tortillas in damp paper towels and microwave for approximately 30 to 45 seconds to soften.

4. Pour one-third of the green enchilada sauce in the bottom of a 13 × 9-inch baking dish.

5. 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.

6. Pour remaining green enchilada sauce over rolled tortillas and top with cheese and sliced olives.

7. Bake enchiladas for 20 to 25 minutes, until heated through and cheese is melted. Pass trimmings at the table.



Food and Drink
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