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    You are in: Home / Mexican / Lentil Enchiladas Recipe
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    Lentil Enchiladas

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 31, 2007

      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.

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    • on January 06, 2007

      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.

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    • on October 27, 2006

      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!

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    • on March 09, 2006

      Yumm! Great flavor, easy to make. Only chages I made were to make our own enchilada sause (using Easy Veggie Enchiladas With Quick Sauce) and sprouted whole wheat tortillas. Otherwise, we kept to the recipe. The filling was super tasty. I love lentils and am so happy to have this recipe- hadn't thought to use them in enchiladas. Thanks for sharing!

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    Nutritional Facts for Lentil Enchiladas

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 400.5
     
    Calories from Fat 102
    25%
    Total Fat 11.4 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 3.8 mg
    1%
    Sodium 1015.7 mg
    42%
    Total Carbohydrate 56.5 g
    18%
    Dietary Fiber 9.0 g
    36%
    Sugars 9.1 g
    36%
    Protein 20.6 g
    41%

    The following items or measurements are not included:

    vegetable bouillon cubes

    fat-free cheddar cheese

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