Lentil Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup cooked brown rice
• 1/2 cup french lentils (or other small green ones)
• 2 tablespoons extra virgin olive oil
• 1 (4 ounce) can green chili peppers, chopped
• 6 garlic cloves, crushed
• 1 medium onion, chopped
• 1 (12 ounce) package veggie crumbles
• 4 ounces tomato paste
• 1/2 cup fresh parsley, chopped
• 1 tablespoon ground cumin
• 2 vegetable bouillon cubes
• 6 large corn tortillas
• 3/4 cup fat-free cheddar cheese, grated
• 1 (16 ounce) can enchilada sauce
• 1 cup fat free sour cream

Recipe

• 1 preheat oven to 400°f.
• 2 in a large pot, bring 2 cups water to boil. add lentils and cook on medium 20-25 minutes or until lentils are tender. drain and set aside. reserve cooking water.
• 3 heat olive oil in large pan. add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. sauté on medium heat for 5 minutes.
• 4 add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. cook for 5 more minutes.
• 5 add rice and mix thoroughly.
• 6 fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
• 7 pour enchilada sauce over enchiladas and add remaining cheese.
• 8 cover and bake for 20 minutes. serve with sour cream.