Lentil Enchilada Casserole with Squash – Lentils.org

Ingredients

• 1 Tbsp (15 mL) canola oil
• 1 onion, diced
• 1 cup (250 mL) peeled and grated squash, or sweet potato
• 2 tsp (10 mL) chili powder
• 2 tsp (10 mL) dried oregano
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) garlic powder
• 1 Tbsp (15 mL) brown sugar
• 1 can (28 oz/796 mL) crushed tomatoes
• 1/2 cup (125 mL) water
• 2 cups (500 mL) cooked green lentils
• to taste, salt and pepper
• 6 medium whole wheat tortillas
• 1 1/2 cups (375 mL) grated cheddar cheese
• Optional: chopped cilantro (for garnish)