Ingredients
| 12 |
medium corn tortillas |
| 28 |
oz enchilada sauce |
| 2 |
oz cheddar cheese |
| 1/4 |
cup vegetable broth |
| 1 |
sweet pepper |
| 2 |
onions |
| 4 |
cloves garlic |
| 1 |
cup bulgur wheat, dry |
| 1 |
cup lentils, dry |
| 1 1/2 |
cups light ricotta cheese |
| 1 |
tsp cumin |
| 1 |
tsp coriander |
| 1 |
salt to taste |
Directions
- FILLING 1: Cook the lentils and bulgur wheat as usual. Saute onions and red pepper in wine/vinegar/broth. Add garlic near the end. Combine with bulgar, lentils, cumin, corriander, and salt.
- FILLING 2: Combine ricotta and cheddar cheese.
- Cover bottom of a 9X13 pan with some of the enchilada sauce. Cover the bottom with tortillas. Spread some of filling 1 over, top with some of the enchilada sauce, then another layer of tortillas, filling 2, another layer of tortillas, the rest of filling 1 and some enchilada sauce, last of the tortillas if there are any, and last of the enchilada sauce.
- Bake at 350 for 30-45 minutes. If reheating, bake 1 hour. Tip: use round casseroles that hold 1 tortilla on bottom and make mini casseroles to freeze. I also plan to try using my homemade salsa verde sauce in place of the enchilada sauce.
Categories
Main Dish
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