2 1/4 cups lentils, cooked (I used Trader Joe’s Steamed Lentils)
1 tsp. olive oil
1/4 cup onion, diced
1/2 tbsp garlic, minced
4 oz can fire roasted green chilis
1/2 cup lite shredded Mexican cheese, divided
8 8″whole wheat flour tortilla taco shells
1 15oz can (1 3/4 cup) tomato sauce
1 tbsp chili powder
1 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp. salt
Preheat oven to 350F
To make enchilada sauce: In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt. Mix until combined; set a side.
In a skillet add olive oil, onion and garlic and cook until softened, about 3 minutes. Add green chilis and lentils, cook until warmed. Add 1/4 cup of cheese and mix until cheese is mostly melted.
Spoon a little bit of the sauce into a 9 x 13 baking dish. Evenly distribute lentil mixture to tortilla (about 1/4 cup), place tortilla seem side down onto baking dish. Top with remaining enchilada sauce and cheese.
Bake for 15 – 20 minutes, until cheese has melted
Optional: Top with tomatoes, jalapenos and greek yogurt