Rye Free Classic Lentil Enchiladas

Total time1 hr 5 min

Prep time20 min

Cook time45 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the lentil filling

1 cup green or brown lentils, rinsed
2 cups low-sodium vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.BONAFIDE PROVISIONS ORGANIC Vegetable Broth NO SALT ADDED
See all
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
½ tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ 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

¼ cup fresh cilantro, roughly chopped (optional)
¼ 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 20–25 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!