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Enchilada Casserole with Sweet Potato and Lentils

I enjoy finding new ways to incorporate lentils into delicious recipes. Lentils boast a stellar nutritional profile- rich in fiber and protein- are easy to make (10-12 minutes) and are very affordable.

This vegetarian enchilada gets good texture and flavor from lentils and shredded sweet potatoes. The casserole can be prepped ahead of time and stored in the fridge. It will be ready to bake when you are ready to eat... it takes just 25 minutes in the oven.

Enchilada Casserole with Sweet Potato and Lentils (serves 6)

1 tablespoon olive oil, and more for pan

1 onion, diced

1-1/2 cups peeled and grated sweet potato

2 teaspoon chili powder

2 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon garlic powder

1 tablespoon brown sugar

1 can (28 oz.) crushed tomatoes

½ cup water

2 cups cooked green lentils

salt and freshly ground pepper, to taste

6 medium whole wheat tortillas, cut in half

1 ½ cups grated cheddar cheese

Fresh cilantro, chopped, for garnish

Preheat oven to 350°F. Heat a medium saucepan and add oil, onion, and grated sweet potato. Cook until lightly golden in color. Add spices- chili powder, oregano, cumin, garlic, and brown sugar- sauté until fragrant. Stir in crushed tomatoes and water. Bring to a boil, then reduce to a simmer. Cover with a lid and simmer for another 5 minutes, stirring often. Stir in cooked lentils and cook for another 3-5 minutes. Season to taste with salt and pepper.

Prepare a 9x11-inch baking dish with cooking spray or brush lightly with olive oil. Lay 4 tortilla halves in one layer covering the bottom of the dish. Transfer half of the lentil mixture onto the tortilla layer, spreading out evenly. Sprinkle with a third of the cheese. Continue with the next layer of tortillas, sauce, and cheese. Top with remaining 4 tortilla halves and remaining cheese. Bake uncovered for 25 minutes or until cheese bubbles. Garnish with fresh chopped cilantro. Enjoy!

Adapted from “Lentils for Every Season”

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