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Are you in search of a delectable dish that checks all the boxes for taste, nutrition, and satisfaction? Look no further than Cheesy Southwest Lentil Enchiladas. This vibrant and hearty meal combines the earthy flavors of lentils with zesty spices, fresh vegetables, and gooey cheese, making it an irresistible option for both vegetarians and meat-lovers alike. Whether you're preparing a weeknight dinner or a special gathering, these enchiladas are sure to please both the palate and the conscience.

Cheesy Southwest Lentil Enchiladas

Discover the joy of cooking with these Cheesy Southwest Lentil Enchiladas! This nutritious dish combines earthy lentils, zesty spices, and creamy cheese for a satisfying meal that everyone will love. Perfect for both plant-based enthusiasts and meat-lovers, these enchiladas are packed with protein, fiber, and flavor. Ideal for any occasion, this recipe invites creativity in the kitchen. Try them for dinner, meal prep, or when entertaining guests!
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Ingredients
  

1 cup dried green or brown lentils, rinsed

3 cups vegetable broth

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

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

1 cup corn (fresh, frozen, or canned)

1 bell pepper (red or green), diced

1 cup diced tomatoes (fresh or canned)

1¼ cups shredded cheese (cheddar or a Mexican blend)

8-10 corn tortillas

1 cup enchilada sauce (store-bought or homemade)

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Sliced avocado, for serving (optional)

Instructions
 

Cook the Lentils: In a medium saucepan, combine the rinsed lentils with vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender. Once cooked, drain any excess liquid and set the lentils aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 5-7 minutes until they soften. Then, add the minced garlic, cumin, smoked paprika, and chili powder. Continue cooking for another 1-2 minutes, stirring frequently, until the garlic is fragrant.

      Combine Ingredients: Into the skillet, add the cooked lentils, drained black beans, corn, and diced tomatoes. Stir everything together until well combined. Season the mixture with salt and pepper to taste, and cook for an additional 5-7 minutes until everything is heated through.

        Prepare the Tortillas: Preheat your oven to 350°F (175°C). To make the corn tortillas more pliable, wrap a stack of them in a damp paper towel and microwave for 30 seconds to soften.

          Assemble the Enchiladas: Lightly grease a baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish to prevent sticking. Take a corn tortilla, place a generous scoop of the lentil mixture in the center, sprinkle with a little shredded cheese, then roll it up tightly and place it seam-side down in the baking dish. Repeat this process until all the lentil filling is used.

            Top with Sauce & Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure they are well covered. Sprinkle the remaining shredded cheese liberally over the top for a cheesy finish.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.

                Serve: Allow the enchiladas to sit for a few minutes before serving. Garnish with freshly chopped cilantro for a burst of flavor, and serve with sliced avocado on the side to add a creamy touch.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings