Marg's Adapted Meatless Enchilada Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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High in fiber, protein, iron! Red wine or balsamic vinegar can also be used in place of the vegetable broth. 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:
1. 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.
2. FILLING 2: Combine ricotta and cheddar cheese.
3. 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.
4. 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.
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