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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I modified this from a recipe I heard on Zorba Pasteur's show on NPR. I was afraid it was going to be bland but it turned out to have wonderful flavor. Ingredients:
1 cup cooked brown rice |
1/2 cup french lentils (or other small green ones) |
2 tablespoons extra virgin olive oil |
1 (4 ounce) can green chili peppers, chopped |
6 garlic cloves, crushed |
1 medium onion, chopped |
1 (12 ounce) package veggie crumbles |
4 ounces tomato paste |
1/2 cup fresh parsley, chopped |
1 tablespoon ground cumin |
2 vegetable bouillon cubes |
6 large corn tortillas |
3/4 cup fat-free cheddar cheese, grated |
1 (16 ounce) can enchilada sauce |
1 cup fat free sour cream |
Directions:
1. Preheat oven to 400°F.
2. 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.
3. Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Sauté on medium heat for 5 minutes.
4. Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes.
5. Add rice and mix thoroughly.
6. Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
7. Pour enchilada sauce over enchiladas and add remaining cheese.
8. Cover and bake for 20 minutes. Serve with sour cream.
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