click on photo to enlarge
click on photo to enlarge
Ingredients
1 cup finely chopped onion
1 clove garlic, minced
2 tsp unrefined oil or butter
1 cup dried lentils
1 heaping tablespoon of my taco seasoning (see post with crock pot pinto beans)
2 cups broth, any kind
1 cup thick salsa
8 whole wheat tortillas (see previous post)
1 1/2 cups shredded cheese
1 can enchilada sauce (we like Stokes pork flavored sauce; clean ingredient list and yummy)
lettuce, tomato, black olives, sour cream, etc.. for toppings
Directions
Saute onion and garlic until tender. Add lentils and spices. Cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat to medium-low; cover and simmer for 30 minutes. Uncover. Cook 10 minutes more, allowing liquid to reduce. Add salsa. Heat through. You may need to put this in a colander to remove some of the cooking liquid. Spoon 1/4 cup lentils into tortillas. Roll and place in a 13x9 pan. Cover with enchilada sauce and cheese. Bake at 350 for 20 minutes. Top with desired toppings
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