Lentil Enchiladas

I am always looking for good vegetarian recipes, especially ones that meet my child’s approval. This recipe is also great if you want to use lentils or bulgar that might happen to be sitting in the cupboard. I must credit my friend Amy for bringing me a sample of this delicious dish one night simply to be nice! And kudos Deb for sharing the recipe with her (not sure of its origin before that).



  • 2 cups cooked bulgar (about 1 cup uncooked)
  • 2 cups cooked lentils (about 1 1/2 cups uncooked)
  • 1 onion, chopped
  • 3 cloves garlic
  • 1 teaspoon canola oil
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • Salt and pepper to taste


  • 1 28 ounce can enchilada sauce
  • 1/2 cup broth/wine/balsamic vinegar

The Other “Layers”

  • 10-12 corn tortillas
  • About 2-3 cups grated cheese, cheddar or monterey jack

Before you prepare the filling, cook the bulgar and lentils. The latter takes about 30-40 minutes. (You can also prepare both ahead of time to expedite the process).

Sauté onions, garlic and spices in oil about 5 minutes, until the onions soften. Then add the bulgar and lentils.

Combine the enchilada sauce with broth/wine/vinegar (I actually forgot this step when I made them and the final product sill tasted great).

To assemble, spoon a bit of enchilada sauce in a 9 x 12 baking dish. Add a layer of tortillas, filling, cheese and sauce. Repeat with a second layer of everything. Top with a layer of tortillas, sauce and cheese.

Bake about 30 minutes at 350.

Top with your favorites: cheese, lettuce, guacamole, cilantro, sour cream, etc.

Amy’s other idea: If you’re re-heating for lunch or dinner, mix up the routine by adding fried eggs to the dish. It adds a completely new twist with almost no effort.

Melinda Hinson