So this is going to be a super fast post … BUT … it’s well worth reading because it’s National Enchilada Day and I promise, these are beyond delicious. The first time I had enchiladas stuffed with lentils rather than chicken or beef, was years ago at a holistic retreat in Mexico. I remember thinking there was NO WAY IN HELL that they would taste good, but I was pleasantly surprised. Truth be known, this is one of my favorite dishes LIKE IN THE WHOLE WORLD. And so, again in honor of the enchilada, here’s how you can make them—and for the record, you really should. Chef’s kiss baby ; )

Vegan Lentil-stuffed Enchiladas

PREP TIME: 25 minutes | COOK TIME: 25 minutes

2 TBS olive oil
1 onion, diced
1 green bell pepper, diced
2 jalapenos, diced
2 tsp garlic, minced
2 tsp cumin
1 tsp coriander
2 tsp Mexican oregano
2 cups lentils, cooked
¼ cup fresh cilantro, plus more for garnish if you’d like
1 package yellow corn tortillas
Red or green enchilada sauce of your choosing
TOPPINGS: avocado, vegan sour cream, vegan shredded cheese, chopped olives, fresh cilantro or my favorite, vegan crumbled feta!!

Saute veggies in olive oil until translucent, about 7 minutes. Add spices and lentils and cook for another 2 minutes. Remove from heat and stir in cilantro and set aside. Warm tortillas in the microwave if you’re going to stuff them individually. If you’re going to layer them (which again is wayyyyy easier) then you don’t need to soften them. Spread a little sauce in the bottom of a baking pan. If layering, place a few tortillas in the bottom, you may have to tear them to make a single layer, and then like you would a lasagna, cover with “filling,” then place another layer of tortillas, etc. I like to make 3 layers total. If stuffing, carefully place about ¼ cup of the stuffing into each shell, wrap, and place seam-side down. Pour a decent amount of sauce over the top and bake at 350 degrees for 25 minutes. Serve with garnishes as you like. Enjoy!