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In recent years, the trend toward plant-based meals has gained tremendous momentum, driven by a growing awareness of health, environmental sustainability, and culinary creativity. More people are looking for nutritious and flavorful alternatives to traditional meat-based dishes, and one such delightful option is Cheesy Southwest Lentil Enchiladas. This recipe not only caters to those seeking a plant-based lifestyle but also promises a satisfying and hearty meal that is rich in flavor and nutrition.

Cheesy Southwest Lentil Enchiladas

Discover a delicious twist on a classic favorite with Cheesy Southwest Lentil Enchiladas! This plant-based recipe combines hearty lentils with vibrant vegetables and a blend of spices, creating a flavorful and satisfying meal. Packed with protein and fiber, these enchiladas are not only nutritious but also incredibly comforting. Perfect for family dinners or gatherings, they can be easily customized to suit your taste. Embrace the rich flavors of Southwestern cuisine with this delightful dish!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

2 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 cup corn kernels (fresh or frozen)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

8 small corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 ½ cups shredded cheese (cheddar, Monterey jack, or a blend)

Fresh cilantro, for garnish

Sliced avocado, for serving (optional)

Instructions
 

Cook the Lentils: In a medium pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 20-25 minutes, or until lentils are tender. Drain any excess liquid if needed.

    Sauté the Vegetables: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion, bell pepper, and minced garlic until the onion is translucent and fragrant, about 5-7 minutes.

      Combine Ingredients: Add the cooked lentils, corn, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well and cook for another 5 minutes, allowing the flavors to meld together. Remove from heat.

        Prepare the Tortillas: Preheat your oven to 375°F (190°C). Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

          Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take one tortilla, add a scoop of the lentil mixture, and sprinkle some cheese on top. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

            Add Sauce and Cheese: Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheese.

              Bake: Cover with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Let the enchiladas cool slightly before serving. Top with fresh cilantro and avocado slices if desired. Enjoy your delicious Cheesy Southwest Lentil Enchiladas!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6