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Lentil Enchiladas with Cheddar and Sour Cream Recipe

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4 from 3 reviews

This Lentil Enchiladas recipe offers a delicious and hearty vegetarian twist on a classic Mexican dish. Packed with seasoned lentils, sautéed peppers, and topped with a melty cheese blend, these enchiladas are baked to golden perfection and served with creamy sour cream for a satisfying meal that’s perfect for weeknight dinners or family gatherings.

Ingredients

Vegetable Filling

  • 1 tbsp oil
  • 2 cups cooked brown or black lentils
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 garlic cloves, minced
  • 50 g sweet corn
  • 3 tbsp sliced jalapenos, diced
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin powder
  • 0.5 tsp oregano
  • Salt, to taste

Sauce and Garnish

  • 2.5 cups enchilada sauce
  • 100 g sour cream (divided: 50 g for filling, 50 g for serving)

Assembly

  • 6–8 regular flour tortilla wraps
  • 100 g mozzarella and cheddar cheese mix, shredded

Instructions

  1. Sauté Vegetables: Heat the oil in a pan over medium heat. Add the diced onion and peppers and sauté for 6-7 minutes, stirring frequently until they soften. Add the minced garlic and cook for an additional minute until fragrant.
  2. Add Seasonings and Lentils: Stir in the paprika, garlic powder, cumin powder, oregano, and salt. Then add the cooked lentils, diced jalapenos, and sweet corn to the pan. Cook for 3-4 minutes, stirring occasionally to warm through and combine flavors.
  3. Mix in Sauce and Sour Cream: Pour 1 cup of enchilada sauce and 50 g of sour cream into the pan. Stir well to incorporate the sauce and creamy texture into the lentil mixture. Taste and adjust seasoning as needed.
  4. Preheat Oven: Preheat your oven to 180°C (356°F) to prepare for baking the enchiladas.
  5. Prepare Baking Dish: Line a baking dish with 2 tablespoons of enchilada sauce to prevent sticking and add flavor at the base.
  6. Assemble Enchiladas: Lay out the tortilla wraps on a flat surface. Spoon an even amount of the lentil mixture onto the center of each wrap. Fold in the top and bottom edges, then roll tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
  7. Add Toppings: Pour the remaining enchilada sauce evenly over the wrapped tortillas. Sprinkle the shredded mozzarella and cheddar cheese mix over the top to cover evenly.
  8. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is fully melted and golden brown on top.
  9. Serve: Remove from the oven and serve each enchilada with a dollop of the remaining 50 g sour cream and a sprinkle of fresh chopped cilantro for garnish.

Notes

  • You can substitute the flour tortillas with whole wheat or gluten-free tortillas if desired.
  • Adjust the level of jalapenos to control the spiciness of the filling based on personal preference.
  • Leftover filling can be refrigerated and used for tacos or burritos the next day.
  • For a vegan version, replace sour cream with vegan sour cream and use dairy-free cheese alternatives.
  • If you want extra creaminess, add more sour cream to the filling mixture before assembling.

Find it online: https://bitezly.com/lentil-enchiladas-with-cheddar-and-sour-cream-recipe/