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If you're craving a hearty, flavorful dish that’s both easy to make and packed with nutrients, this Lentil Enchilada Casserole is your answer. Combining the earthy goodness of lentils with the zesty kick of enchilada sauce, this casserole is a crowd-pleaser. Perfect for weeknight dinners or meal prep, it’s a delicious way to enjoy a meatless meal without compromising on taste. Let's dive into this comforting, cheesy delight!
The name of the recipe: Lentil Enchilada Casserole Recipe
Ingredients:
- 1 cup rinsed and drained dry lentils
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 1 cup fresh or frozen corn kernels
- 1 cup canned or fresh diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 6 pieces cut into strips corn tortillas
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the lentils according to package instructions.
- In a mixing bowl, combine cooked lentils, enchilada sauce, corn, tomatoes, cumin, chili powder, salt, and pepper.
- Layer half of the tortilla strips in a baking dish. Spread half of the lentil mixture over the tortillas. Sprinkle with half of the cheese.
- Repeat the layers with the remaining tortilla strips, lentil mixture, and cheese.
- Bake for 30-40 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Lentil Casserole Recipe
What you will need to make lentil enchilada casserole
- Dry lentils: Protein-packed base, hearty and filling, perfect for a vegetarian casserole.
- Enchilada sauce: Adds rich, tangy flavor, tying all ingredients together with a spicy kick.
- Shredded cheese: Melts into gooey goodness, providing a creamy texture and savory taste.
- Corn kernels: Adds sweetness and crunch, balancing the savory elements.
- Diced tomatoes: Juicy and fresh, they bring acidity and brightness to the dish.
- Cumin: Earthy spice that enhances the depth of flavor, giving a warm, aromatic touch.
- Chili powder: Adds heat and smokiness, essential for that classic enchilada taste.
- Corn tortillas: Layers of soft, chewy texture, absorbing flavors and adding structure to the casserole.
Tools and Instruments Needed
What tools/instruments will be needed to make Lentil Enchilada Casserole Recipe
- Saucepan: Essential for cooking lentils until tender, ensuring they blend well with other ingredients.
- Mixing bowl: Needed to combine lentils, enchilada sauce, corn, tomatoes, and spices evenly.
- Baking dish: Holds the layered tortilla strips, lentil mixture, and cheese for baking.
- Oven: Bakes the casserole, melting the cheese and melding flavors together.
- Cheese grater: Grates cheese for even distribution and melting over the casserole.
Lentil Enchilada Casserole
A hearty and delicious casserole made with lentils and enchilada sauce.
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Ingredients:
Main Ingredients
- 1 cup dry lentils rinsed and drained
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 1 cup corn kernels fresh or frozen
- 1 cup diced tomatoes canned or fresh
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 6 pieces corn tortillas cut into strips
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the lentils according to package instructions.
- In a mixing bowl, combine cooked lentils, enchilada sauce, corn, tomatoes, cumin, chili powder, salt, and pepper.
- Layer half of the tortilla strips in a baking dish. Spread half of the lentil mixture over the tortillas. Sprinkle with half of the cheese.
- Repeat the layers with the remaining tortilla strips, lentil mixture, and cheese.
- Bake for 30-40 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
You can add more veggies like bell peppers or spinach for extra nutrition.
Read more: French Lentil Stew
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but do not bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using corn tortillas instead of flour tortillas in this Lentil Enchilada Casserole keeps it gluten-free and adds a slightly different texture.
Frequently Asked Questions
FAQ:
Can I use canned lentils instead of dry lentils?
Yes, just drain and rinse them before using.
What type of cheese works best for this casserole?
Cheddar, Monterey Jack, or a Mexican blend are great choices.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate for up to 24 hours before baking.
Is it possible to freeze leftovers?
Yes, store in an airtight container and freeze for up to 3 months.
Can I add other vegetables to the casserole?
Definitely, bell peppers, onions, or zucchini would be delicious additions.
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