Lentil Enchiladas


  • 1 lb. lentils (I used the steamed, ready to eat lentils from Trader Joe’s – canned lentils would also work)
  • 1 orange bell pepper
  • 1/2 purple onion
  • 1 cup fresh cilantro
  • 1 cup white cheese dip
  • 8 oz. can chili beans, with the sauce
  • 15 tortillas (I used a gluten free, almond flour tortilla)
  • 12 oz. salsa verde
  • 1/2 Tbsp. Everything but the Elote seasoning (Trader Joe’s – a taco seasoning of your choice would work as well)
  • queso fresco and fresh cilantro for garnish


Chop the onion, bell pepper, and cilantro. Stir together the lentils with all chopped veggies and the Everything but the Elote seasoning. Add the can of chili beans, sauce and all, and a cup of white cheese dip. I used a large cheese dip from our favorite Mexican restaurant, Casa Manana in Little Rock, AR.

Pour a bit of the salsa verde in the bottom of the casserole dish(es). Fill each tortilla with approximately 1/2 cup of the lentil mixture. Roll and place seam side down in the casserole dish.

Top with remaining salsa verde. Bake at 350 for 30 minutes. Allow to cool for 5-10 minutes. Top with queso fresco and fresh cilantro.

Wine Pairing Suggestion

The Delicious Monster – from Trader Joe’s

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