Lentil & Sweet Potato Enchiladas – Lentils.org

Ingredients

• 2 Tbsp (30 mL) canola oil
• 4 cups (1 L) sweet potato, peeled and small dice
• 2 cups (500 mL) red bell pepper, small dice
• 2 cups (500 mL) Vidalia onion, small dice
• 2 lbs (1 kg) whole red lentils, cooked
• 3 cups (750 mL) brown rice, cooked
• 4 cups (1 L) medium cheddar, shredded
• 6 cups (1.5 L) enchilada sauce
• 20 corn or flour tortillas
• 2 limes
• 2 Tbsp (30 mL) fresh cilantro, finely chopped