Black Lentil Enchiladas with Zucchini
User Reviews
4.0
3 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
4 servings
-
Calories
359 kcal
Black Lentil Enchiladas with Zucchini
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Flavorful summer enchiladas made with zucchini and black lentils along with an easy year-round homemade enchilada sauce.
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Ingredients
Lentils
- 1/2 cup uncooked black lentils
- 1 cup water
- 1/2 teaspoon ground cumin see note
- 1/4 teaspoon salt
Enchiladas
- 1 tablespoon olive oil
- 1/2 small white onion diced
- 1 small red pepper diced
- 1/4 teaspoon sea salt
- 1 small zucchini about 1 1/2 cups diced
- 8 to 10 small corn tortillas
- 4 ounces Monterrey Jack cheese
Chipotle Sauce
- 1, 15 oz can whole tomatoes drained
- 1/4 small white onion
- 1 clove garlic
- 1/2 chipotle in adobo sauce see note
- 1/2 teaspoon cumin
- 1/2 teaspoon Coriander
- 1/4 teaspoon oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro
Instructions
- Rinse the black lentils and place in a medium pot. Add the water followed by the cumin and salt. Bring to a boil, reduce to a simmer, cover, and cook until lentils are tender and water is absorbed, 25 minutes or so.
- While the lentils are cooking, heat a large skillet over medium heat. Add the oil followed by the diced onion, pepper, and salt. Saute for 4 to 5 minutes, then add the zucchini. Cook, stirring occasionally, until the zucchini is tender and browning. Stir in the cooked black lentils, taste, and adjust salt if needed.
- While the filling ingredients are cooking, combine the ingredients for the sauce in a blender. Puree until smooth.
- Preheat oven to 375˚F. In a 9”x13” roasting pan or 8”x8” roasting pan, pour ⅓ of the sauce into the bottom. Assemble the enchiladas by spreading a spoonful of black lentil mixture in the center of the tortilla. Sprinkle with a tablespoon of cheese. Roll and place seam-side down. Continue with remaining black bean mixture and tortillas.
Notes
- Tips & Tricks: I prefer to use toasted, whole spices that I grind right before using. If you go this route, use the same amount of whole spices before grinding.
- As for the chipotle- the sauce has a bit of a kick. Start with just a bit, taste, and adjust to your liking. You can also use chipotle powder in place of the chipotle in adobo. Start with 1/4 teaspoon and work your way up.
- Stock up: get the pantry ingredients you will need: zucchini, tortillas, black lentils
- Nutrition: see the information.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
44.3g
(15%)
Protein
17g
(34%)
Fat
14.1g
(22%)
Saturated Fat
6.2g
(31%)
Cholesterol
25.2mg
(8%)
Sodium
728mg
(30%)
Fiber
7.4g
(30%)
Sugar
3.7g
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 44.3g | 15% |
| Protein | 17g | 34% |
| Fat | 14.1g | 22% |
| Saturated Fat | 6.2g | 31% |
| Cholesterol | 25.2mg | 8% |
| Sodium | 728mg | 30% |
| Fiber | 7.4g | 30% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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