Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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 Nutrition

Directions

  1. Preheat oven to 400°F.
  2. 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.
  3. Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Sauté on medium heat for 5 minutes.
  4. Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes.
  5. Add rice and mix thoroughly.
  6. Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
  7. Pour enchilada sauce over enchiladas and add remaining cheese.
  8. Cover and bake for 20 minutes. Serve with sour cream.
Most Helpful

3 5

Quite good. My girlfriend is vegan (i am not) but we both love Mexican food so it's often hard to compromise (it usually is smothered in cheese and meat). I just omitted cheese and voila, vegan! It seemed a bit dry without the cheese, so if I make these again I will add more tomato paste.

5 5

We are trying to add a few vegetarian meals to our diet and this was a great choice. Everyone loved it and the rice and lentils were very filling. I did not use the veggie crumbles and used the homemade enchillada sauce recommended by AJO rather than store bought. It made for a great combination and used ingredients I usually have on hand.

5 5

We really enjoyed these enchiladas! I used quick cooking rice and vegetable broth to cook the lentils. DH could not tell the crumbles were used at all! Thank you for another great recipe!