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Lentil Enchiladas

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Recipe

 

Yield

1 servings

Prep

25 min

Cook

55 min

Ready

80 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 cups water
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1 cup lentils
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1 each onions
chopped
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1 each green bell peppers
green, chopped
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2 teaspoons garlic
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1 teaspoon red pepper flakes
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1 teaspoon black pepper
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1 teaspoon cumin
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½ cup salsa
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1 each flour tortillas
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Optional garnishes
1 each tomatoes
chopped, fresh
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1 each salsa
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml water
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237 ml lentils
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1 each onions
chopped
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1 each green bell peppers
green, chopped
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1E+1 ml garlic
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5 ml red pepper flakes
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5 ml black pepper
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5 ml cumin
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118 ml salsa
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1 each flour tortillas
* Camera
Optional garnishes
1 each tomatoes
chopped, fresh
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1 each salsa
* Camera

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 8064% 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?
 
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