Lentil Stuffed Enchilada Bake

Quick and easy, dinner is served and its this saucy Lentil Enchilada Bake!

Serves 8

INGREDIENTS

1 cups IMBO Whole Black Lentils
Pinch of salt
1 tbsp oil, of choice
1 onion, finely chopped
2 cloves garlic, chopped
1 red pepper, cubed
1 tin (400g) chopped tomatoes
1 tsp paprika
1 tsp cumin
Salt and pepper, to season
8 tortilla wraps
2 cups store-bought tomato-based sauce, of choice
2 cups grated cheese

Serving suggestion:
Sour cream
Avocado, coarsely mashed
Pickled red onion
Sprigs of fresh coriander
Lime wedges

METHOD
1. Rinse the Imbo Whole Black Lentils and place in a pot. Add 3 cups water and salt and bring to the boil. Once boiling, reduce to a simmer, cover and allow to cook for about 25 minutes, or until the lentils are just tender and the water is absorbed.
2. In a large pan, saut the onion and garlic in oil over a medium heat until soft. Add the red pepper and cook for 3 minutes. Add the tomatoes, paprika and cumin and allow to simmer over a low heat for 10 minutes.
3. Stir in the cooked lentils and season with salt and pepper to taste. Allow to cool slightly.
4. Preheat the oven to 180C and grease a large baking dish.
5. Generously fill each wrap with 3-4 large spoons of the lentil filling, top with a small handful of grated cheese and roll them up carefully. Place the wraps in the greased baking dish with the fold at the bottom.
6. Spread the tomato-based sauce over the wraps and sprinkle over the remaining grated cheese.
7. Bake, uncovered, for 20-25 minutes, or until the cheese forms a golden crust.
8. Top the bake with generous dollops of sour cream, guacamole, pickled red onion and fresh coriander.
9. Serve 2 wrapped enchilada per portion with a lime wedge on the side and ENJOY!!

Planning to try this?

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