How To make Lentil Enchiladas
3 c Water
1 c Lentils
1 Onion, chopped (recipe
Called for "small" onion, I Used a large one) 1 Green pepper, chopped
2 ts Garlic (I used fresh
Oil-free garlic from a jar) 1 ts Red pepper
1 ts Black pepper
1 ts Cumin
1/2 c Salsa
1 ea Ff tortillas
OPTIONAL GARNISHES:
1 ea Chopped fresh tomatoes
1 ea Salsa
Put water and beans in saucepan on med high heat. Add all ingredients except salsa and tortillas. Bring to a boil, stirring occasionlly. Reduce heat and let cook til lentils are soft, about 45 minutes. (Keep stirring because the beans will stick to the bottom of the pot.) Once the beans are mushy, add salsa, stir well. Place in tortillas, garnish as desired, and enjoy. NOTE: I didn't soak the beans beforehand and haven't experienced any problems. Mary McD says, in this book, that you don't need to soak lentils. Source: The original version of this recipe can be found in "McDougall's New Cookbook." Modified by yours truly. Posted by Marie to the Fatfree Digest [Volume 16 Issue 24] Mar. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Lentil Enchiladas's Videos
Lentil tacos with lime crema
One of Lauren's weeknight standbys — cheap, easy, healthy and tasty.
***RECIPE, MAKES 8-10 LARGE TACOS / SMALL BURRITOS ***
1 cup (200 g) dry lentils
1 small onion
1 small red bell pepper
1 ear of sweet corn (or 1 small can of corn)
1 4 oz (30 ml) can of chopped green chilies
1 heaped tablespoon (a 1.25 oz packet) of taco seasoning (look for one with starch in the ingredients)
1/2 cup (120 ml) sour cream (or vegan sour cream, or 150 ml real crema or crème fraîche)
1 lime
oil
salt
water
8-10 medium tortillas
Cover the lentils with at least an inch of water in a pot, put them on high heat and boil them until tender — about 15 minutes, depending on the type and how firm you like them. Drain them when they're done.
If you have real crema or crème fraîche, mix it with the juice of the lime. If you have sour cream, mix in the lime and enough water to give you a saucy texture. Season with a little salt.
Chop up the onion and the pepper. If using fresh corn, shave off the kernels. Put some oil in a big pan on medium heat and cook the onion and peppers until almost as soft as you want them, 5-10 minutes. Put in the corn, canned chilies and drained lentils.
Stir in the taco seasoning, and any additional water if it doesn't look saucy enough. Taste for seasoning — it might need additional salt.
Warm the tortillas, fill with the lentil mixture, and top with the crema (plus maybe hot sauce and/or cilantro).
Alkaline Vegan Lentil Enchiladas | Tha Alkaline Hour
Follow @ThaAlkalineHour on Instagram! Brotha SHAWT in the Kitchen Whipping up some Lentil Enchiladas with Homemade Spelt tortillas!
Lentil Enchiladas | My Vegan Kitchen Life | Cooking | Tasting | Foodie | Fun ☺️
My Homemade lentil enchiladas are not only so easy to make but they are budget friendly! Lentil are inexpensive and you can purchase them at almost any grocery store. These are also excellent leftovers. great for lunch the next day. #plantbased #vegan #enchiladas
Ingredients:
Corn or flour tortillas
Grapeseed oil
1 cup dried brown or green lentils
1 tbsp better than bouillon sauteed onions
2 tbsp taco seasoning
1 yellow onion
Store bought enchilada sauce
Frozen corn
Sliced black olives
Vegan cheddar cheese
Fresh jalapeños optional
Vegan Enchiladas #oilfree #shorts #plantbased #weightlossjourney #starchsolution #weightloss
Lentil Stuffed Enchilada Bake
Quick and easy, dinner is served… and it’s this saucy Lentil Enchilada Bake! ????????????
Serves 8
INGREDIENTS
1½ cups IMBO Whole Black Lentils
Pinch of salt
1 tbsp oil, of choice
1 onion, finely chopped
2 cloves garlic, chopped
1 red pepper, cubed
1 tin (400g) chopped tomatoes
1 tsp paprika
1 tsp cumin
Salt and pepper, to season
8 tortilla wraps
2 cups store-bought tomato-based sauce, of choice
2½ cups grated cheese
Serving suggestion:
Sour cream
Avocado, coarsely mashed
Pickled red onion
Sprigs of fresh coriander
Lime wedges
METHOD
1. Rinse the Imbo Whole Black Lentils and place in a pot. Add 3 cups water and salt and bring to the boil. Once boiling, reduce to a simmer, cover and allow to cook for about 25 minutes, or until the lentils are just tender and the water is absorbed.
2. In a large pan, sauté the onion and garlic in oil over a medium heat until soft. Add the red pepper and cook for 3 minutes. Add the tomatoes, paprika and cumin and allow to simmer over a low heat for 10 minutes.
3. Stir in the cooked lentils and season with salt and pepper to taste. Allow to cool slightly.
4. Preheat the oven to 180°C and grease a large baking dish.
5. Generously fill each wrap with 3-4 large spoons of the lentil filling, top with a small handful of grated cheese and roll them up carefully. Place the wraps in the greased baking dish with the fold at the bottom.
6. Spread the tomato-based sauce over the wraps and sprinkle over the remaining grated cheese.
7. Bake, uncovered, for 20-25 minutes, or until the cheese forms a golden crust.
8. Top the bake with generous dollops of sour cream, guacamole, pickled red onion and fresh coriander.
9. Serve 2 wrapped enchilada per portion with a lime wedge on the side and ENJOY!!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook ????
NIGHT IN MY LIFE (LENTIL ENCHILADA RECIPE, WATCHING THE BACHELOR, ETC)
Hi loves! Bringing you along for a fun night in my life making lentil enchiladas and watching the bachelor. Use link and code XOHAILEY for 20% off your Dose of Roses order. Don’t forget to subscribe to my channel if you haven't already and give this video a thumbs up if you liked it xoxo
#nightinmylife #cookwithme #doseofroses
Follow me on instagram:
Products:
Wick trimmer:
Snuffer:
Milk frother:
Water bottle:
5 min journal:
Tie dye joggers:
Tie dye sweatshirt:
Phone case:
Lentil Enchilada Recipe!
Ingredients:
Tortillas
Lentils
Salsa
Cheese
Canned corn
Red bell pepper
Enchilada sauce
Directions:
-Cook lentils in a pot with correct amount of water for directed time
-Cut up red bell pepper and sauté in olive oil
-Once lentils are cooked, pour lentils into large mixing bowl. Add half a jar of salsa and mix together really well
-Add to the lentil/salsa mixture, one can of corn and the cooked bell pepper. Mix together
-Heat in a skillet enchilada sauce
-Place one tortilla in the microwave for 20 seconds and put the tortilla into the skillet with the enchilada sauce. Flip
-Put saucey tortilla into a baking dish, fill with lentil mixture and cheese. Fold enchilada and top with more cheese
-Make however many enchiladas your heart desires!!
-Bake in the oven on 400 for 10 min
THEY ARE DA BOMB!!!
Other videos you might like:
Day in my life:
Organize my kitchen with me:
Productive day in my life:
Song: Nekzlo - Moments (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link:
For business inquiries:
contact@tablerockmanagement.com