These Lentils and Spanish Rice Enchiladas offer a comforting, hearty meal perfect for family dinners or potlucks. The filling combines the earthy richness of cooked lentils with the nutty texture of Spanish brown rice, creating a robust base that stands up well to the tangy enchilada sauce. Wrapped in soft corn tortillas and baked until bubbly, these enchiladas are topped with a generous layer of melted cheese for a satisfying finish. This recipe is an excellent way to use pantry staples like boxed rice mixes and canned sauce to create a nutritious, protein-packed vegetarian dish. It&# 226;ÂÂs simple to assemble, requires minimal prep time, and delivers big flavor with every bite. Ideal for meal prepping or feeding a crowd.
Lentils And Spanish Rice Enchiladas
Description
These Lentils and Spanish Rice Enchiladas offer a comforting, hearty meal perfect for family dinners or potlucks. The filling combines the earthy richness of cooked lentils with the nutty texture of Spanish brown rice, creating a robust base that stands up well to the tangy enchilada sauce. Wrapped in soft corn tortillas and baked until bubbly, these enchiladas are topped with a generous layer of melted cheese for a satisfying finish. This recipe is an excellent way to use pantry staples like boxed rice mixes and canned sauce to create a nutritious, protein-packed vegetarian dish. It&# 226;ÂÂs simple to assemble, requires minimal prep time, and delivers big flavor with every bite. Ideal for meal prepping or feeding a crowd.Ingredients
Directions
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Preheat the oven to 300ðF (150ðC).
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Cook the Spanish Quick Brown Rice according to the package directions on the box.
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In a small saucepan, combine the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer until the lentils are tender and the water is absorbed or nearly absorbed.
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If there is excess water remaining after cooking the lentils, drain it off.
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In a large mixing bowl, combine the cooked rice and cooked lentils. Mix thoroughly to ensure an even distribution.
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Moisten the corn tortillas slightly to make them pliable. Place 2 tablespoons of the rice and lentil mixture onto each tortilla.
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Roll each tortilla tightly around the filling.
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Arrange the rolled enchiladas seam-side down in a 9x13 inch baking dish.
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Pour the enchilada sauce evenly over the rolled enchiladas, ensuring they are fully covered.
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Sprinkle the grated cheese evenly over the top of the enchiladas.
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Bake in the preheated oven for 20 minutes, or until the cheese is melted and the sauce is bubbling.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 1462.7kcal
- % Daily Value *
- Total Fat 71.0g110%
- Saturated Fat 31.8g159%
- Cholesterol 104.4mg35%
- Sodium 3554.1mg149%
- Total Carbohydrate 156.9g53%
- Dietary Fiber 17.2g69%
- Sugars 18.5g
- Protein 36.4g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
