Okay okay okay. After today I will lay off the lentils for a while. However, given my love for the easiest, healthiest, veganist crock pot madras lentils I brought to you last week, it would be wrong of me not to share our other favorite way of enjoying them: madras lentil enchiladas.
At this point, I shouldn’t have to list out why I love these because look at that cheese, but I will..
- Vegetarian game going strong
- Lentils are packed with protein
- Make ahead
- Makes a lot
- Freezer friendly
These can be made with fresh or frozen and thawed madras lentils, or the dish can be assembled, frozen and then cooked for a great freezer meal. We usually serve this with a side salad or just fresh avocado.
Madras Lentil Enchiladas
½ recipe madras lentils (approximately) – recipe here
10 fajita size flour tortillas
1 can enchilada sauce
1.5 cups shredded Mexican or cheddar cheese
- Grease a 9×13 baking dish with cooking spray. Pour a thin layer of enchilada sauce (just enough to cover the bottom).
- Place a single tortilla on your work surface, top with a large spoonful of the lentils and a heaping tablespoon of cheese.
- Roll the tortilla and place into the baking dish, seam side down.
- Repeat this process with the remaining tortillas.
- Once all of the tortillas are in the baking dish (it will be a tight fit), pour enchilada sauce over the dish so that every tortilla is covered (depending on the size enchilada sauce you buy, you won’t use it all).
- Top with remaining cheese.
- Cover and heat at 350 degrees for 30 minutes.
- If you want a slightly drier enchilada, remove the foil and continue cooking for another 5-10 minutes.
* If you are using previously frozen lentils, thaw completely before loading tortillas.
** If you want to make this dish to freeze, follow steps 1-6, then cover tightly and store in a sealable freezer bag. Pull the dish out 24 hours prior to cooking and let thaw in the refrigerator. Then cook until heated through (may take longer than 30 minutes).