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lentil-enchiladas recipe

Date:    Mon, 27 Mar 95 10:40:08 EST
 From:    Marie (mariem@rails.coat.com)
 The original version of this recipe can be found in "McDougall's New
 Cookbook." Modified by yours truly.
 Lentil Enchiladas
 3 cups water
 1 cup lentils
 1 onion, chopped (recipe called for "small" onion, I used a large one)
 1 green pepper, chopped
 2 tsp garlic (I used fresh oil-free garlic from a jar)
 1 tsp red pepper
 1 tsp black pepper
 1 tsp cumin
 1/2 cup salsa
 ff tortillas
 Optional garnishes:
 Chopped fresh tomatoes
 Put water and beans in saucepan on med high heat. Add all ingredients
 except salsa and tortillas. Bring to a boil, stirring occasionlly. Reduce
 heat and let cook til lentils are soft, about 45 minutes. (Keep stirring
 because the beans will stick to the bottom of the pot.) Once the beans are
 mushy, add salsa, stir well.
 Place in tortillas, garnish as desired, and enjoy.
 NOTE: I didn't soak the beans beforehand and haven't experienced any
 problems. Mary McD says, in this book, that you don't need to soak
 lentils. I can look this up if anyone wants to hear her reasoning.
 kwvegan vegan