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To create the perfect Cheesy Southwest Lentil Enchiladas, it is essential to understand the key ingredients that contribute to both the flavor and nutritional profile of the dish.

Cheesy Southwest Lentil Enchiladas

Discover the delicious world of Cheesy Southwest Lentil Enchiladas—a nutritious twist on a classic Mexican dish. Packed with protein-rich lentils, black beans, and vibrant spices, these enchiladas offer a guilt-free indulgence that is perfect for everyone, from vegans to meat-lovers. With a cheesy topping and hearty lentil filling, these enchiladas provide a satisfying meal that's both comforting and wholesome. Perfect for family dinners or gatherings, they're easy to make and full of flavor!
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Ingredients
  

For the Lentil Filling:

1 cup dried green or brown lentils, rinsed

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

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

1 cup corn (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

2 cups diced tomatoes (canned or fresh)

For the Enchiladas:

8 large corn tortillas

1 cup shredded cheddar cheese (or vegan cheese if preferred)

1 cup shredded pepper jack cheese (or vegan cheese if preferred)

For the Sauce:

1 can (10 oz) enchilada sauce (red or green)

½ cup vegetable broth (or water)

Toppings (optional):

Fresh cilantro, chopped

Sliced avocado

Sour cream (or dairy-free alternative)

Lime wedges

Instructions
 

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

    Make the Filling: In a large skillet over medium heat, add a splash of oil. Sauté the onion and garlic for about 3-4 minutes until fragrant. Add the diced red bell pepper and cook for an additional 3-4 minutes. Stir in the cooked lentils, black beans, corn, ground cumin, smoked paprika, chili powder, and diced tomatoes. Season with salt and pepper, cooking until heated through (about 5 minutes). Remove from heat.

      Preheat & Prepare Sauce: Preheat your oven to 375°F (190°C). In a bowl, mix the enchilada sauce and vegetable broth together to combine.

        Assemble the Enchiladas: Lightly grease a baking dish (9x13 inches works well). Take a tortilla, spoon about ¼ cup of the lentil filling in the center, sprinkle with a couple of tablespoons of cheddar and pepper jack cheese, then roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

          Add Sauce & Cheese: Once all enchiladas are in the dish, pour the enchilada sauce mixture over the top, ensuring to cover all the enchiladas. Sprinkle the remaining cheeses over the top.

            Bake: Cover the baking dish with aluminum foil (or a lid) and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden brown.

              Serve: Allow to cool slightly. Serve garnished with fresh cilantro, sliced avocado, a dollop of sour cream, and lime wedges on the side.

                Prep Time: 20 min | Total Time: 1 hr | Servings: 4-6