Pregnancy Friendly Classic Lentil Enchiladas
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4 servings
For the lentil filling
- 1 cup green or brown lentils, rinsed
- 2 cups low-sodium vegetable broth
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- Ā½ tsp smoked paprika
- Ā½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the enchiladas
- 1 can (28 oz) red enchilada sauce
- 8 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
For serving
- Ā¼ cup fresh cilantro, roughly chopped (optional)
- Ā¼ cup sour cream (optional)
Instructions
- 1
Combine the rinsed lentils and vegetable broth in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20ā25 minutes, until the lentils are tender and have absorbed most of the liquid. Drain any excess liquid and set aside.
- 2
While the lentils cook, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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