Photo: Markus Spiske
Lentil Enchiladas
12 ingredients
6 min + 20 min
4
openrecipes
Healthy baked vegetarian tacos filled with lentils and topped with homemade enchilada sauce.
Estimated Nutrition (whole recipe, rough)
320
Calories
12g
Protein
15g
Fat
38g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Enchilada | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can FOR THE SAUCE:
- 1 Tablespoon (15-ounce Can) Tomato Sauce
- 1 teaspoon Chili Powder
- ½ teaspoons Cumin Powder
- ½ teaspoons Garlic Powder
- 1 teaspoon Salt
- ¼ cups FOR THE ENCHILADAS:
- ½ Tablespoons Olive Oil
- 4 ounces, weight Onion, Diced
- 2-¼ cups Garlic, Minced
- ½ cups Canned Fire Roasted Diced Green Chilis
- 8 whole Lentils, Cooked (I Used Trader Joe's Steamed Lentils)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes