I do have to mention, the recipe calls for enchilada sauce which I chose to buy from Trader Joe's. Unfortunately I did not look closely at the ingredients - it has chicken-style base and natural flavoring. Thinking this was not vegan, Kovas decided against eating it. Researching it later, I found a post on the enchilada sauce and a reader asked TJ's what "chicken-style base" is - they replied spices typically used on chicken. Sounds a little strange, so I'll research it a bit more before buying it again.
Anyways the kiddos and I enjoyed the enchiladas...
Makes 8-10 large enchiladas.
1 30 ounce can of prepared green enchilada sauce, divided
1 1/2 cups water
1 cup red lentils, rinsed and drained (I used brown lentils)
1/4 cup chopped onion
1 jalapeno, seeded and chopped (optional)
2 Tbs cilantro, chopped
8-10 corn tortillas
2 cups non-dairy or organic cheese
1 4-ounce can sliced olives, drained
Preheat oven to 350 degrees.
Bring one-third enchilada sauce and water to a boil in medium saucepan. Add lentils, onion and jalapeno, if using, and cook until lentils are tender and water has been absorbed, approximately 15-20 minutes. Stir in chopped cilantro and set aside.
Wrap tortillas in damp paper towels and microwave 30-45 seconds to soften.
Pour one-third enchilada sauce into bottom of a 13x9 baking dish.
Put several spoonfuls of the lentil mixture into each tortilla, roll and place seamside down in dish.
Pour remaining enchilada sauce over rolled tortillas and top with cheese and olives.
Bake for 20-25 minutes.
Garnish with non-dairy or organic sour cream, cilantro, shredded lettuce, fresh tomatoes and/or salsa.
Recipe from Peas and Thank You.
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