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Black Bean and Lentil Enchiladas

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 Servings
Ingredients Method

Ingredients
  

  • 4 cups cooked Black Beans or 2 cans, rinsed and drained
  • ¾ cup dry Lentils or 2 cups cooked Lentils
  • 1 clove Garlic minced
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 6 Flour Tortillas
  • 1 10 oz can Enchilada Sauce
  • 1 cup Cheddar Cheese shredded
  • Optional Toppings:
  • Tomato diced
  • Greek Yogurt
  • Red Onion
  • Hot Sauce

Method
 

  1. In a small pot, cook lentils according to the packaging. Strain and set aside.
  2. Preheat oven to 350° F.
  3. In a large bowl, mix together the black beans, cooked lentils, minced garlic, and seasonings until combined.
  4. In a 9x13 casserole dish, pour half of the enchilada sauce and spread to cover the entire bottom of the dish.
  5. Place 3 tortillas on the bottom of the pan, overlapping them as needed. Pour half the bean mixture over the tortillas and spread evenly. Top with the remaining 3 tortillas, overlapping as needed. Pour remaining bean mixture over the top and spread evenly. Pour the rest of the enchilada sauce on top and sprinkle with cheese to cover.
  6. Bake at 350° for 25-30 minutes or until cheese is melty and filling is bubbly.
  7. Allow to rest for 5-10 minutes before serving. Serve with optional toppings and enjoy!