2 1\/4 cups lentils, cooked (I used Trader Joe’s Steamed Lentils)
\n1 tsp. olive oil
\n1\/4 cup onion, diced
\n1\/2 tbsp garlic, minced
\n4 oz can fire roasted green chilis
\n1\/2 cup lite shredded Mexican cheese, divided
\n8 8″whole wheat flour tortilla taco shells<\/p>\n
***Enchilada Sauce***
\n1 15oz can (1 3\/4 cup) tomato sauce
\n1 tbsp chili powder
\n1 tsp cumin powder
\n1\/2 tsp garlic powder
\n1\/2 tsp. salt<\/p>\n
Preheat oven to 350F
\nTo make enchilada sauce: In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt. Mix until combined; set a side.
\nIn 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.
\nSpoon 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.
\nBake for 15 – 20 minutes, until cheese has melted<\/p>\n
Optional: Top with tomatoes, jalapenos and greek yogurt<\/p>\n
from peanut butter and peppers blog<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading