Hearty Veggie & Lentil Enchiladas roll simmered brown lentils, thin carrot coins, and zucchini into flour tortillas, then bake them in a cumin-scented tomato sauce. They are the meatless enchiladas that actually fill everyone up. The kind of dinner that makes nobody miss meat.
Your New Favorite Weeknight Enchiladas!
Get ready to fall in love with your new favorite weeknight dinner! These Hearty Veggie & Lentil Enchiladas are the ultimate comfort food, packed with protein-rich lentils, crisp-tender veggies, and gooey, melted cheese. They’re incredibly satisfying, surprisingly easy to whip up, and a fantastic way to enjoy a delicious, meat-free meal that the whole family will devour. Say goodbye to boring dinners and hello to a fiesta of flavor!
Ingredients
• 1 1/3 cups or 320 ml water
• 1/2 cup or 100 g (3.5 oz) brown lentils, rinsed and drained
• Nonstick cooking spray
• 8 7- to 8-inch or 18- to 20-cm flour tortillas
• 1 cup or 120 g (4.2 oz) thinly sliced carrots, about 2 medium
• 2 cups or 300 g (10.6 oz) zucchini and/or yellow summer squash, quartered lengthwise and sliced
• 1 teaspoon or 2 g (0.07 oz) ground cumin
• 1 8-ounce can or 225 g (7.9 oz) tomato sauce
• 1 cup or 4 oz / 113 g shredded reduced-fat Monterey Jack cheese
• 1 14.5-ounce can or 411 g (14.5 oz) Mexican-style stewed tomatoes, undrained and cut up
• Dash of bottled hot pepper sauce, optional
• Fresh cilantro sprigs, for garnish, optional
Instructions
1. Cook the Lentils: In a medium saucepan, combine the water and lentils. Bring to a boil, then reduce the heat. Cover and simmer for about 30 minutes, or until the lentils are tender. Drain any excess water and set aside.
2. Prep for Baking: While the lentils cook, preheat your oven to 350°F or 175°C (350°F). Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Stack the tortillas, wrap them tightly in foil, and place them in the oven for about 10 minutes to warm through.
3. Sauté the Veggies: Lightly coat a large skillet with cooking spray and heat over medium heat. Add the sliced carrots and cook, stirring, for 2 minutes. Add the zucchini, yellow squash, and ground cumin. Continue to cook and stir for another 2 to 3 minutes until the vegetables are crisp-tender.
4. Create the Filling: Remove the skillet from the heat. Stir in the cooked lentils, tomato sauce, 3/4 cup (960 ml) of the shredded cheese, and a dash of hot sauce if you’re using it. Mix until everything is well combined.
5. Assemble the Enchiladas: Evenly divide the lentil and vegetable mixture among the warm tortillas. Roll each one up tightly and place it seam-side down in your prepared baking dish.
6. Top and Bake: Spoon the undrained, cut-up stewed tomatoes over the rolled tortillas. Sprinkle the remaining 1/4 cup (960 ml) of cheese on top.
7. Bake to Perfection: Bake, uncovered, for 15 to 20 minutes, or until the enchiladas are heated through and the cheese is bubbly. Garnish with fresh cilantro sprigs before serving, if desired.
Nutritional Information
• Per Serving
• Calories: 450
• Total Fat: 15 g
• Saturated Fat: 4 g
• Cholesterol: 20 mg
• Sodium: 929 mg
• Carbohydrates: 57 g
• Fiber: 11 g
• Protein: 22 g
Pro Tips
• To make this recipe vegan, simply substitute the Monterey Jack with your favorite dairy-free shredded cheese, such as a soy or cashew-based blend.
• Don’t skip warming the tortillas! This step makes them pliable and prevents them from cracking or tearing when you roll them.
• For a smokier flavor, add 1/2 teaspoon (10 ml / 0.3 fl oz) of smoked paprika or a pinch of chipotle powder to the vegetable mixture along with the cumin.
• Bulk up the filling by adding a can of drained and rinsed black beans or corn to the lentil mixture for extra texture and flavor.
FAQ
Q: Are these vegetarian enchiladas a good source of protein
A: Yes, they are an excellent source of plant-based protein. The combination of hearty brown lentils and cheese provides approximately 22 grams (0.78 oz / 22.1 g) of protein per serving, making this a filling and satisfying meatless meal.
Q: Can I make these lentil enchiladas vegan
A: Absolutely! To make this recipe completely vegan, simply substitute the Monterey Jack cheese with your favorite dairy-free shredded cheese. Many cashew or soy-based cheese alternatives melt beautifully and work perfectly in this dish.
Q: How do I store and reheat leftover veggie enchiladas
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in an oven preheated to 350°F (175°C) for 10-15 minutes, or until warmed through. This helps prevent the tortillas from becoming soggy.
Q: What other vegetables or beans can I add to the filling
A: This recipe is very versatile! Feel free to bulk up the filling by adding a can of drained and rinsed black beans or corn. You could also sauté diced bell peppers, mushrooms, or spinach along with the carrots and zucchini for extra nutrients and flavor.
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Hearty Veggie & Lentil Enchiladas
Ingredients
Method
- Cook the Lentils: In a medium saucepan, combine the water and lentils.
- Bring to a boil, then reduce the heat.
- Cover and simmer for about 30 minutes, or until the lentils are tender.
- Drain any excess water and set aside.
- Prep for Baking: While the lentils cook, preheat your oven to 350°F or 175°C (350°F). Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Stack the tortillas, wrap them tightly in foil, and place them in the oven for about 10 minutes to warm through.
- Sauté the Veggies: Lightly coat a large skillet with cooking spray and heat over medium heat.
- Add the sliced carrots and cook, stirring, for 2 minutes.
- Add the zucchini, yellow squash, and ground cumin.
- Continue to cook and stir for another 2 to 3 minutes until the vegetables are crisp-tender.
- Create the Filling: Remove the skillet from the heat.
- Stir in the cooked lentils, tomato sauce, 3/4 cup (960 ml) of the shredded cheese, and a dash of hot sauce if you're using it.
- Mix until everything is well combined.
- Assemble the Enchiladas: Evenly divide the lentil and vegetable mixture among the warm tortillas.
- Roll each one up tightly and place it seam-side down in your prepared baking dish.
- Top and Bake: Spoon the undrained, cut-up stewed tomatoes over the rolled tortillas.
- Sprinkle the remaining 1/4 cup (960 ml) of cheese on top.
- Bake to Perfection: Bake, uncovered, for 15 to 20 minutes, or until the enchiladas are heated through and the cheese is bubbly.
- Garnish with fresh cilantro sprigs before serving, if desired.
- Don't skip warming the tortillas! This step makes them pliable and prevents them from cracking or tearing when you roll them.
