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Lentils are a powerhouse of nutrition, providing an excellent source of protein, fiber, and essential nutrients while being low in fat. They are a staple in many cuisines around the globe and are especially popular in vegetarian and vegan dishes. One of the most appealing aspects of lentils is their versatility; they can be used in soups, salads, stews, and, of course, enchiladas.

Cheesy Southwest Lentil Enchiladas

Looking for a delicious twist on a classic dish? Try these Cheesy Southwest Lentil Enchiladas! This recipe combines wholesome lentils with traditional flavors, making it a perfect meatless option that's both nutritious and satisfying. Packed with protein and fiber, these enchiladas are easy to make and great for any night of the week. Customize them with your favorite toppings for a meal everyone will enjoy. Dive into the flavorful world of lentils and enchiladas today!
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Ingredients
  

For the Lentil Filling:

1 cup dried green or brown lentils, thoroughly rinsed

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced into small pieces

1 can (15 oz) black beans, rinsed and drained

1 cup corn (can use fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

2 cups diced tomatoes (can use canned or fresh)

For the Enchiladas:

8 large corn tortillas

1 cup shredded cheddar cheese (or a vegan cheese alternative)

1 cup shredded pepper jack cheese (or a vegan cheese alternative)

For the Sauce:

1 can (10 oz) enchilada sauce (red or green, your choice)

½ cup vegetable broth (or water for a lighter flavor)

Toppings (optional):

Fresh cilantro, finely chopped

Sliced avocado

Sour cream (or a dairy-free alternative)

Lime wedges

Instructions
 

Prepare the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the lentils are tender. Once cooked, drain any excess water and set the lentils aside.

    Make the Filling: Heat a splash of oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until fragrant. Next, incorporate the diced red bell pepper, cooking for an additional 3-4 minutes. Stir in the cooked lentils, black beans, corn, ground cumin, smoked paprika, chili powder, and diced tomatoes. Season the mixture with salt and pepper and cook until all ingredients are heated through, about 5 minutes. Remove from heat.

      Preheat & Prepare the Sauce: Preheat your oven to 375°F (190°C). In a mixing bowl, stir together the enchilada sauce and vegetable broth until well combined.

        Assemble the Enchiladas: Lightly grease a 9x13 inch baking dish. Take one tortilla, spoon approximately ¼ cup of the lentil filling in the center, and sprinkle with a couple of tablespoons of both cheddar and pepper jack cheese. Carefully roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat this step with the remaining tortillas and filling.

          Add Sauce & Cheese: Once all enchiladas are arranged in the dish, pour the prepared enchilada sauce mixture evenly over the top, ensuring all enchiladas are covered. Top with the remaining cheeses.

            Bake: Cover the baking dish with aluminum foil or a lid and bake in the preheated oven for 20 minutes. Remove the foil, then continue baking for an additional 10-15 minutes, or until the enchiladas are bubbly and golden brown on top.

              Serve: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro, add slices of avocado, a dollop of sour cream, and serve with lime wedges on the side for a refreshing touch.

                Prep Time: 20 min | Total Time: 1 hr | Servings: 4-6

                  Presentation Tips: Serve the enchiladas directly in the baking dish for a rustic feel, or plate them individually. Add a sprinkle of cilantro and a slice of avocado on top for a pop of color!