I had a few requests for this “recipe” the other week, sorry for the delay!
When it comes to meals, easier is better for us these days. I recently hit a home run with dinner. It was simple, healthy, and most importantly delicious. If you ever find yourself at a Trader Joe’s make sure you pick up a package of the precooked lentils in the refrigerated section, usually by the tofu. I love these lentils, and best of all you can eat them right out of the package! Lentils are a great source of protein and an excellent meat substitute, especially if you’re trying to stay clear of processed foods. In this case, I used them to fill my enchiladas. So here’s what I did, but feel free to tweak it to your liking. I love to pack my enchiladas with veggies, but the tortillas tend to explode! So that’s why my veggies are on top, plus, its kind of pretty isn’t it?
- One package precooked lentils from Trader Joes
- One can of vegetarian refried beans
- One packet of taco seasoning (or choice of spices)
- One packages of corn tortillas
- One can of your favorite enchilada sauce
- Chopped veggies of your choice (I used broccoli, tomatoes, and onions)
Preheat oven to 350. Basically all I did was spread a layer of refried beans on the tortilla In a separate bowl I mix the cold lentils and taco seasoning. Next I placed a healthy spoonful of the lentils into the tortilla on top of the beans and wrapped the tortilla. I then placed the enchilada in my cast iron skillet but you could use any baking dish. Once I wrapped up all my enchiladas I topped them with the chopped veggies and drizzled the can of enchilada sauce over everything. I cooked these for about 25 minutes.
That’s it! Super simple and tasty. My husband loved it, and it make great leftovers for lunch the next day. I served these with fresh guac and hot sauce. You won’t even miss the cheese and sour cream. Enjoy!