BHA & BHT Free Pickled Jalapeño Lentil Enchiladas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the lentil filling
- 1 cup green or brown lentils, rinsed
- 2 ½ cups low-sodium vegetable broth
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ⅓ cup pickled jalapeños, drained and roughly chopped
- ½ tsp salt
For the enchiladas
- 1 can (28 oz) red enchilada sauce
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded monterey jack cheese
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ½ cup sour cream (optional)
- 1 avocado, sliced (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 but still hold their shape and have absorbed most of the liquid. Drain any excess liquid and set aside.
- 2
While the lentils cook, heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic doesn't brown.
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