Lentil Enchilada Bake
Makes 8 Servings
If you are trying to include more pulses and lentils in your diet but are not sure how, this is the recipe for you! It’s simple to make and chock full of big flavors.
1 tablespoon extra virgin olive oil
One 16-ounce bag frozen tri-color peppers
3 cups cooked lentils
½ cup fresh cilantro, roughly chopped
2 teaspoons ground cumin
1½ teaspoons chili powder
One 16-ounce container low-fat cottage cheese
2 cups shredded reduced-fat Cheddar cheese, divided
2 large eggs, beaten
One 12-ounce bottle all-natural enchilada sauce
Twelve 6-inch corn tortillas, cut in half
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Heat the oil in a nonstick skillet over medium-high heat. Add the peppers and cook, stirring frequently, until softened, about 5 minutes. Add the lentils, cilantro, cumin, and chili powder and stir to combine. Remove from heat and set aside.
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Preheat the oven to 375°F. Lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray and set aside.
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In a large bowl, mix together the cottage cheese, 1 cup of the Cheddar cheese, and eggs until well combined.
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Spread ¼ cup enchilada sauce in the prepared pan. Arrange 8 tortilla halves over the sauce, allowing them to overlap slightly. Top evenly with half the cottage cheese mixture, half the lentil mixture, and ½ cup enchilada sauce.
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Repeat the next layer with 8 tortilla halves, the remaining cottage cheese mixture, the remaining lentil mixture, and ½ cup enchilada sauce. Top with the remaining tortillas, enchilada sauce, and the remaining 1 cup cheese.
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Bake, uncovered, until the casserole is heated through and bubbly, about 35 minutes.
Note: A one-pound bag of dry lentils will cook up to 6 or 7 cups.
Nutrition Information per Serving (1 serving):
320 calories, 10g fat (4g saturated), 590mg sodium, 34g carbohydrate, 9g fiber, 26g protein, 35% vitamin A, 50% vitamin C, 25% calcium, 15% iron