Ingredients
Scale
For 2 enchiladas:
- 2 corn tortillas
- 2 – 4 Tablespoons lentil taco filling (recipe here)
- 2 – 4 Tablespoons frozen broccoli florets , thawed & chopped
- Optional: 1 – 2 Tablespoons sweet corn
- 1/4 cup (or more) of shredded Mexican cheese
- About 1/2 cup enchilada sauce (Homemade is best! Choose red or green)
- Garnish: chopped cherry tomatoes, avocado, cilantro
Instructions
- Preheat the oven or toaster oven to 350 F. Spritz both sides of the tortillas with avocado oil spray or lightly brush with oil. Set on a plate and microwave for 30 seconds on high to soften them.
- Pour a bit of enchilada sauce on the bottom of the baking dish and use a spatula to coat the bottom.
- Spoon some lentil taco filling, broccoli and corn down the middle of one tortilla. Sprinkle with cheese and spoon a bit of sauce down the center if you like. Roll it up and set it seam side down in the prepared dish. Repeat with the other tortilla.
- Spoon sauce over top to completely cover the tortillas, then sprinkle the top with more cheese. Bake for 20 minutes or until the cheese is good and melty. Garnish with avocado, tomato and/or cilantro if desired. Enjoy!
Notes
It’s best to start with warmed filling and sauce ingredients, but I have also made these with cold sauce and it worked okay. You might need to increase the baking time in that case.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Broccoli, Lentil, Mexican, Enchilada, Cheese, Vegetarian, Gluten Free, Heart Healthy, Diabetic