Lentil Enchiladas

Lentils might not be the first thing you picture inside an enchilada, but give them a chance and they will win you over. Simmered with cumin, garlic, red pepper flakes, and green bell pepper until they break down into a thick, scoopable filling, they bring a satisfying heft that rivals any ground meat.

This is plant-based comfort food at its most straightforward. One pot, a handful of pantry staples, and about 45 minutes of simmering is all it takes. The lentils absorb every bit of seasoning as they cook, and a stir of salsa at the end ties everything together with a bright, tangy kick.

Pro Tips

• Stir frequently in the last 15 minutes. Lentils love to stick to the bottom of the pot as they thicken. A wooden spoon and steady attention will save you from scorching.
• Cook until truly mushy, not just tender. You want a filling that holds together in the tortilla, not individual lentils rolling out the sides.
• Use green or brown lentils. Red lentils cook too fast and turn to mush before the flavors develop. French green lentils hold too firm.
• Top generously. Fresh chopped tomatoes, extra salsa, avocado, sour cream, or a handful of shredded cheese all work well.

Variations

• Add black beans for an even heartier filling with more texture contrast.
• Swap flour tortillas for corn and bake with enchilada sauce for a more traditional presentation.
• Go vegan by skipping the sour cream and using cashew crema instead.