Description
I modified this from a recipe i heard on zorba pasteur's show on npr. I was afraid it was going to be bland but it turned out to have wonderful flavor.
Ingredients
- Cooked Brown Rice
- French Lentils
- Extra Virgin Olive Oil
- Green Chili Peppers
- Garlic Cloves
- Onion
- Veggie Crumbles
- Tomato Paste
- Fresh Parsley
- Ground Cumin
- Vegetable Bouillon Cubes
- Corn Tortillas
- Fat-free Cheddar Cheese
- Enchilada Sauce
- Fat Free Sour Cream
Instructions
- Preheat oven to 400f
- In a large pot, bring 2 cups water to boil
- Add lentils and cook on medium 20-25 minutes or until lentils are tender
- Drain and set aside
- Reserve cooking water
- Heat olive oil in large pan
- Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin
- Saut on medium heat for 5 minutes
- Add 1 / 2 cup reserved cooking water, lentils, and vegetable bouillon cubes
- Cook for 5 more minutes
- Add rice and mix thoroughly
- Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish
- Pour enchilada sauce over enchiladas and add remaining cheese
- Cover and bake for 20 minutes
- Serve with sour cream