Lentil Enchiladas Food

TASTY LENTIL TACOS

Steps:

• In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

LENTIL ENCHILADAS

Steps:

• Preheat oven to 400°F.
• 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.
• Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Sauté on medium heat for 5 minutes.
• Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes.
• Add rice and mix thoroughly.
• Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
• Pour enchilada sauce over enchiladas and add remaining cheese.
• Cover and bake for 20 minutes. Serve with sour cream.

VEGETARIAN ENCHILADAS

Steps:

• Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
• Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
• Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

REFRIED BEAN AND LENTIL ENCHILADAS

Steps:

• Boil Lentils in water for 15 minutes.
• Drain water from Lentils and return to pan.
• Mix Refried Beans, and Green Chiles in with Lentils.
• Spoon mixture into Corn Tortillas, and roll, placing seam down into a 13x9" pan.
• Pour full can of Enchilada Sauce on Top and make sure everything is covered.
• Spread Cheddar Cheese on top.
• Sprinkle Olives and Jalepenos on top.
• Cook in the oven at 350 degrees for 30 minutes.