If you're searching for a dish that’s both hearty and wholesome, look no further than these Rice and Lentil Enchiladas! Bursting with flavor and packed with nutrients, this Mexican-inspired recipe is sure to delight your taste buds while keeping your health in check. With just 45 minutes from prep to plate, you can impress your family and friends with a delicious meal that’s as simple to make as it is satisfying. Ready to elevate your weeknight dinner game? Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup cooked rice
- 1 cup cooked lentils
- 1 cup enchilada sauce
- 6 corn tortillas
- 1 cup shredded cheese
- 1 teaspoon cumin
- Salt to taste
Instructions
- Begin by gathering all your ingredients: cooked rice, cooked lentils, enchilada sauce, corn tortillas, shredded cheese, cumin, and salt.
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- In a large mixing bowl, combine the cooked rice and cooked lentils. Stir well to mix the two ingredients evenly.
- Add 1 cup of enchilada sauce to the rice and lentil mixture. Stir in the cumin and add salt to taste. Mix until all ingredients are well incorporated.
- Take a corn tortilla and spoon about 1/4 cup of the rice and lentil filling onto the center of the tortilla.
- Carefully roll the tortilla around the filling, tucking in the sides as you go to create a sealed enchilada. Repeat this process for the remaining tortillas and filling.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
- Place the rolled enchiladas seam-side down in the baking dish, fitting them snugly together.
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring they are evenly covered.
- Sprinkle the shredded cheese generously over the top of the enchiladas, covering them completely.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes before serving.
- Serve the rice and lentil enchiladas warm, garnished with additional enchilada sauce, chopped cilantro, or sour cream if desired.
Tips
- Prep Ahead: To save time, you can cook the rice and lentils in advance and store them in the refrigerator until you’re ready to assemble the enchiladas.
- Customize Your Filling: Feel free to add other ingredients to the filling, such as sautéed onions, bell peppers, or black beans for extra flavor and texture.
- Cheese Choices: While shredded cheese is a must, consider using a combination of cheeses like Monterey Jack and cheddar for a richer taste.
- Sauce it Up: Don’t skimp on the enchilada sauce! A generous layer on top will keep your enchiladas moist and flavorful. You can also try homemade sauce for an extra special touch.
- Baking Dish Tip: If you want to prevent sticking, lightly grease your baking dish or line it with parchment paper before adding the enchiladas.
- Serve with Style: Garnish your enchiladas with fresh cilantro, a dollop of sour cream, or sliced avocados to add a refreshing contrast to the dish.
- Leftover Love: These enchiladas store well in the fridge for up to three days, making them perfect for meal prep or quick lunches!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 20mg
