Wednesday, October 30, 2013

Potato Lentiladas

Potato Lentiladas

- 3/4 c. green lentils
- 1 Tb. minced garlic
- 2 c. water
(Cook the above 3 ingredients beforehand in rice cooker)
- 2 diced baked potatoes (bake on a previous day)
- Opt. a sauteed onion or bell pepper or both
- Opt. 1/4 tsp. cayenne pepper
- 1 14 oz. can or 1 c. fresh corn
- 2 cups hummus +extra for garnish (make your own or buy at the store)This replaces the cheese 
- 1 Tb. lemon or lime juice
- 1/4 c. bunch chopped cilantro (or substitute fresh parsley or 2 Tb. dried parsley)
- 2 cups salsa
- fresh cracked pepper

Enchilada wraps:
- 30 corn (or whole wheat) tortillas (buy at Aldi)
- 3 c. enchilada sauce
- Opt. top with sauteed onion

- 2 diced avocados
- 1 head shredded lettuce
1. Combine all the filling ingredients in a bowl.
2. Preheat oven to 375 degrees F.
3. Dip both sides of a corn tortilla in enchilada sauce; then fill center with some filling (however big you want them); place seam side down in a lightly oiled casserole dish; repeat until all the filling is gone.
4. Pour left over enchilada sauce over the top.
5. Bake at 375(covered with foil) for 30 min  or until heated through.
6. Serve over lettuce and garnish with avocado and extra hummus.

- This is a really big undertaking, but it makes a ton! You can make extra freezer meals, and it's great to have for days when there's no time to make dinner. Just pop frozen lentiladas into a 375 degree oven for 45-60 min until heated through, and enjoy!

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