I have had the ingredients to make these enchiladas for awhile now and I finally felt well enough to try it out. The recipe is from Peas and Thank You and is fairly simple to put together. I have made many enchilada casseroles in my day and that is what I chose to do with this one. Rolling the lentil filling into each individual corn tortilla is time-consuming, messy and not necessary. I just tore the corn tortillas in pieces and made three layers with the lentil filling and cheese and then topped it with more cheese, the green enchilada sauce and black olives. Sooo much easier and still just as delicious!
~ Green and Red Lentil Enchilada Casserole ~
I topped the enchiladas with shredded romaine, chopped tomatoes, cilantro, green onions, and some picante sauce. This makes great left-overs; it's a keeper and the hubby agrees.
Two quick and easy meals when I don't feel like cooking:
Bean Burritos!
Marc's Magnificent Noodles
from The Garden of Vegan
Lots of yummy soba noodles along with spinach, garlic, miso, flax oil and green onions.
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