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Enchiladas are a beloved staple in many cuisines, particularly in Mexican and Tex-Mex culinary traditions. These delicious rolled tortillas filled with a variety of ingredients and smothered in sauce have won hearts worldwide. Traditionally, enchiladas are made with meats, cheeses, and a rich variety of sauces, but as culinary creativity evolves, so do the fillings. Enter the Cheesy Southwest Lentil Enchiladas, a dish that takes the classic enchilada to a healthier, plant-based level while still delivering on flavor and satisfaction.

Cheesy Southwest Lentil Enchiladas

Savor the flavors of Cheesy Southwest Lentil Enchiladas, a delicious twist on a classic favorite. Perfectly rolled tortillas filled with protein-packed lentils, black beans, and corn create a wholesome, plant-based dish that's satisfying for everyone. Seasoned with a blend of spices and topped with gooey cheese, these enchiladas balance nutrition and taste beautifully. Ideal for gatherings or cozy dinners, this recipe is a must-try for any enchilada lover!
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Ingredients
  

1 cup dried green or brown lentils

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

2 cups enchilada sauce (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon salt (or to taste)

½ teaspoon black pepper

1 cup shredded cheese (cheddar or Mexican blend)

8 small corn or flour tortillas

Fresh cilantro, chopped (for garnish)

Optional toppings: avocado slices, sour cream, lime wedges

Instructions
 

Cook the Lentils: In a medium saucepan, add the lentils and 3 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until tender. Drain any excess water and set aside.

    Sauté the Veggies: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and diced bell pepper, cooking for another 3-4 minutes until softened.

      Combine Ingredients: Stir in the cooked lentils, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld. Remove from heat.

        Prepare the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

          Assemble Each Enchilada: Warm the tortillas slightly to make them pliable. Take a tortilla, spoon about ⅓ cup of the lentil mixture in the center, sprinkle with a bit of cheese, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat for all tortillas.

            Top with Sauce and Cheese: Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining cheese evenly on top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Serve: Once baked, remove from the oven and let cool slightly. Garnish with fresh cilantro and any additional toppings as desired.

                  Enjoy: Serve warm with avocado slices, sour cream, and lime wedges for a delightful meal!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6