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Lentil Enchiladas

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Submitted by griller

YIELD

1 servings

PREP

25 min

COOK

55 min

READY

80 min

Ingredients

3 7.1E+2
CUPS ML WATER
1 237
CUP ML LENTILS
1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
green, chopped
2 1E+1
TEASPOONS ML GARLIC
1 5
TEASPOON ML RED PEPPER FLAKES
1 5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML CUMIN
½ 118
CUP ML SALSA
1 1
EACH EACH FLOUR TORTILLAS *
Optional garnishes
1 1
EACH EACH TOMATOES
chopped, fresh
1 1
EACH EACH SALSA *

Directions

Put water and beans in saucepan on medium-high heat.

Add all ingredients except salsa and tortillas.

Bring to a boil, stirring occasionlly.

Reduce heat and let cook til lentils are soft, about 45 minutes.

Keep stirring because the beans will stick to the bottom of the pot.

Once the beans are mushy, add salsa, stir well.

Place in tortillas, garnish as desired, and enjoy.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1331g (46.9 oz)
Amount per Serving
Calories 806 4% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 450mg 19%
Total Carbohydrate 48g 48%
Dietary Fiber 66g 264%
Sugars g
Protein 110g
Vitamin A 44% Vitamin C 220%
Calcium 24% Iron 99%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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