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Linda's Vegetable Enchilada's

These delicious, healthy and easy enchilada's can be a meal by itself....breakfast, lunch and dinner. And yet the flavor and presentation make them company good. Make sure and double the recipe to either freeze or share with a friend. Make the ingredients your favorites by adding other veggies or meat if you desire. 
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Servings: 4 servings
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 1/3 cup water
  • 1/2 cup lentils
  • 1 tbsp oil your choice
  • 2 carrots thinly sliced
  • 1 onion chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 2 cloves garlic minced
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp coriander
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn organic, if possible
  • 1 cup salsa
  • 1 cup grated cheese your choice, dairy or not
  • 8-10 whole grain tortillas

Method
 

  1. Bring lentils to boil in water. Cover and simmer until tender (15-20 minutes)
  2. In large skillet, saute carrots, onion, peppers, and garlic in oil.
  3. When vegetables are tender, add chili powder, cumin, and coriander.
  4. Add cooked lentils, beans, corn and taco sauce to skillet.
  5. Spread mix evenly over tortillas and sprinkle with cheese. Roll and place seam side down in 9X13 casserole.
  6. Top with additional cheese and bake at 350 for 15-20 minutes.
  7. Serve on greens, and top with sliced avocado, black olives, salsa, and plain greek yogurt.
  8. Enjoy!!