Mexican

Lentil Enchiladas is for Dinner.

Lentil Enchiladas takes 20 minutes to prepare.

Lentil Enchiladas takes 45 minutes to cook.

Lentil Enchiladas makes 6 servings.

The ingredients for Lentil Enchiladas are:

1/2 cup dried lentils
1 cup water
24 corn tortillas
15 oz can black bean
1 cup frozen corn, defrosted
15 oz can diced tomatoes, drained
1/2 red onion, chopped
fresh cilantro, @ 1/2 cup chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon salt
1 can enchilada sauce
12 oz. package of queso cheese, shredded

Here is how you make Lentil Enchiladas:

Rinse lentils and cook in boiling water for about 30 minutes or until cooked. Rinse and set aside. Preheat oven to 375. Spray a 9x13 pan with cooking spray. Except the tortillas, combine the remaining ingredients in a large bowl, reserving 2/3 can enchilada sauce and 3/4 cup cheese. Either steam the tortillas or soften them in your microwave (place 3 or 4 on a plate and cover with plastic wrap, 10 seconds on hi). Add lentils to mixture. Roll up tortillas with mixture inside and place seam side down in 9x13 pan. Pour reserved sauce on top and sprinkle with reserved cheese. Bake for 10-15 minutes until cheese is melted and enchiladas are cooked through.Serving Size: makes 24 enchiladas, serving size is 4 enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user HELENE8011.

The nutritional information for Lentil Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 614.8

• Total Fat: 20.9 g
• Cholesterol: 59.5 mg
• Sodium: 1,417.5 mg
• Total Carbs: 84.5 g
• Dietary Fiber: 15.5 g
• Protein: 28.5 g

Lentil Enchiladas is Mexican cuisine.

The dietary needs meet for Lentil Enchiladas is Vegetarian