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To create the perfect base for your Cheesy Southwest Lentil Enchiladas, it's essential to prepare the corn tortillas correctly. Start by warming them up to make them pliable, which will prevent them from cracking when you roll them. You can do this in several ways:

Cheesy Southwest Lentil Enchiladas

Discover a delicious and nutritious twist on a classic favorite with Cheesy Southwest Lentil Enchiladas. This recipe features protein-rich lentils, vibrant vegetables, and a layer of melty cheese, creating a flavorful dish that's perfect for family dinners or potlucks. Packed with nutrients and a delightful blend of spices, these enchiladas offer comfort without compromising on health. Get ready to impress your guests with this satisfying meal that's as easy to make as it is to enjoy!
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Ingredients
  

For the Lentil Filling:

1 cup green or brown lentils, rinsed and drained

3 cups vegetable broth

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon salt (to taste)

1/4 teaspoon black pepper

1 cup corn (frozen or canned)

1 cup black beans, drained and rinsed

1 cup shredded cheddar cheese (divided)

For the Enchiladas:

8 corn tortillas

2 cups green enchilada sauce (store-bought or homemade)

1/2 cup diced fresh cilantro (for garnish)

1 avocado, sliced (for garnish)

Sour cream or yogurt (optional, for serving)

Instructions
 

Cook the Lentils: In a medium saucepan, combine lentils and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes or until lentils are tender. Drain any excess liquid and set aside.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic; sauté for about 3-4 minutes until the onion is translucent. Add the red bell pepper and cook for an additional 3 minutes.

      Mix the Filling: In the skillet, add the cooked lentils, corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir until well mixed and cook for another 5 minutes, allowing the flavors to meld. Remove from heat and stir in 1/2 cup of shredded cheddar cheese.

        Preheat the Oven: Preheat your oven to 375°F (190°C).

          Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Take a tortilla, add about 1/3 cup of the lentil filling to the center, and roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

            Add Sauce and Cheese: Once all enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining cheddar cheese atop the enchiladas.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

                Garnish and Serve: Once baked, remove from the oven and let cool for a few minutes. Top with fresh cilantro and avocado slices. Serve with sour cream or yogurt if desired.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings