Vegetarian Enchiladas

I'm sure you find it the same, but every trip to the grocery store, even for just ‘a couple of things’, it ends up with another $100+ bill. I find the cost of food is astronomical these days.

 

So, with a mind to keep the costs down and use what I can grow in the garden, I am always keen to find more delicious vegetarian options for my family to enjoy.

 

This super easy recipe for vegetarian enchiladas is a very tasty and pretty healthy kids dinner. You can easily adapt it to fit with what you have in the fridge or even add some grilled chicken for the meat lovers.
 

 

Ingredients

 

In a large frying pan, heat the oil over a medium heat. Add the onion & garlic and sauté until soft.
 

Add the combined spices and cook an additional minute until fragrant.
 

Add the lentils & cannellini beans and stir until heated through. Add half the tin of crushed tomatoes and tomato paste. Mix to combine, adding a little water as required to thin.
 

Remove from the heat and set aside.
 

Lightly oil an oven proof dish – one that will fit the enchiladas snuggly. Taking one tortilla at a time, fill with 1/6 of the bean mixture, roll into a cigar shaped length and place into the dish.

Repeat until the tortillas are all filled & snugly fitted into the dish. Top with the remaining half tin of crushed tomatoes and cover generously with grated cheese.

 

Bake in 180 degree oven until cheese is golden, approximately 20 mins.

 

Serve with salad, or sour cream & salsa.