Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. In a large pot, bring 2 cups water to boil. Add lentils and cook on medium 20-25 minutes or until lentils are tender. Drain and set aside. Reserve cooking water. | 3. Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Sauté on medium heat for 5 minutes. | 4. Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes. | 5. Add rice and mix thoroughly. | 6. Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type). | 7. Pour enchilada sauce over enchiladas and add remaining cheese. | 8. Cover and bake for 20 minutes. Serve with sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup	cooked	573.54	120.8384	11.4234	4.3924
french lentil	1/2	cup		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
green chili pepper	1	can	chopped	89.955	21.2744	4.4978	0.4498
garlic clove	6		crushed	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
veggie crumbles	1	package		-	-	-	-
tomato paste	4	ounces		92.9863	21.4436	4.8988	0.5329999999999999
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
vegetable bouillon cube	2			-	-	-	-
corn tortilla	6			-	-	-	-
cheddar cheese	3/4	cup	grated fat free	-	-	-	-
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
cream	1	cup	sour fat free	792.0	15.96	8.712	83.23200000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.