Enchiladas are a great make-ahead dinner. I put these enchiladas together one day and baked them the next. This recipe makes about 10 large enchiladas. I used black beans and black lentils as a substitute for meat in my enchilada recipe. These enchiladas are great for meal planners because the leftover hold up really well (That means you get a couple days off from cooking!).
1 Large Onion, finely diced
1 TBSP Olive Oil
2 (15 oz) Cans Black Beans
1 1/2 Cups Cooked Black Lentils
2 (4 oz) Cans Green Chiles
1/2 Cup Cilantro (plus more for garnish)
2 Fresh Jalapenos, finely diced
2 (15 oz) Cans Enchilada Sauce
12 oz Grated Mexican Cheese Blend (save some for garnish)
10 Flour Tortillas
1. Preheat the oven to 350°F. Heat your olive oil in a large skillet. Add the diced onion to the skillet and cook until softened. About 5 minutes.
2. Meanwhile, drain the black beans and roughly bash them with about 1/2 cup of water in a bowl. Add the beans, lentil, and green chiles to the skillet. Cook over medium-high heat, stirring often, until most of the water has evaporated. About 8-10 minutes. Salt to taste. Remove the bean mixture from the heat.
3. Once the bean mixture has cooled off a bit transfer it into a large bowl. Add the cilantro and jalapenos to the bean mix. Mix until well combined.
-Assembling the Enchiladas-
4. Spread about 2 TBSP Enchilada sauce over the tortilla. Add 2-3 TBSP of the bean and lentil mixture over the enchilada sauce. Cover the bean and lentil mixture with some grated cheese and roll up the tortilla. Place the tortillas side by side in a large baking pan.
5. Pour and spread the remaining Enchilada sauce over the tortillas (If you’re not baking the enchiladas until the next day don’t do this step until right before baking.). Sprinkle the remaining cheese over the top and garnish with fresh cilantro. Bake the enchiladas at 350°F for 30 minutes.