Lentil and Spinach Enchiladas | Heinen's Grocery Store
This dish is perfect for a week night. Simply cook some lentils, mix with chopped up veggies & roll in a tortilla. It couldn't be easier or more delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heinens.com.
Ingredients
- 2 cups of cooked lentils
- 1 tablespoon of olive oil
- 2 julienne red bell peppers
- 4 cups of packed baby spinach
- 1/2 cup of sliced green onions
- 8 ounces of shredded Monterey Jack cheese
- 15 ounces can of refried pinto beans, heated
- 8-8″ flour tortilla shells
- 1 cup of red enchilada sauce
- 1 cup of salsa verde
- salt and pepper to taste
- optional garnish: diced avocado, chopped cilantro, and sliced green onions
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