Lentil Enchiladas

This dish is really easy to prepare and super nutritious!


  • 1 1/2 cups dry lentils
  • 1 small onion
  • 4 cloves garlic
  • 10 oz. sliced crimini mushrooms
  • 2-3 handfuls baby spinach
  • 15 oz. can diced tomatoes
  • 20 oz. enchilada sauce
  • 8 large tortillas
  • Vegan shredded cheddar cheese
  • 2 tsp. cumin
  • 1 tsp. oregano
  • Additional toppings of your choice: olives, tomato, green onion, cilantro, etc.


  1. Cook lentils according to package instructions. (Or boil in 6 cups water for 15-20 minutes.)
  2. Meanwhile, dice onion, mince garlic.
  3. Saute onion, garlic in a large pan over med-high heat for 5 minutes.
  4. Add cumin, oregano, and mushrooms. Saute for another 4 minutes.
  5. Reduce heat, stir in spinach, tomatoes with juice, and cooked lentils. Salt/pepper to taste.
  6. Lightly spray a 9×13 inch baking dish, and pour a small amount of enchilada sauce to coat the bottom.
  7. Distribute lentil mixture evenly among tortillas, roll up, and place seam side down in the baking dish.
  8. Top with remaining enchilada sauce and cheese.
  9. Bake in a 350 degree oven for 20-25 minutes.


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