Lentil Enchilada Casserole with Squash – Lentils.org

Lentil Enchilada Casserole with Squash

  By lentilsorg      

September 6, 2016

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  • Prep: 10 Minutes
  • Cook: 35 Minutes
  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 6-8


  1. Preheat oven to 350˚F (180˚C).
  2. Heat a medium saucepan and add oil, onion, and grated squash or sweet potato. Cook until lightly golden in colour. Add chili powder, oregano, cumin, garlic, and brown sugar. Sauté for another 1-2 minutes while stirring.
  3. Stir in crushed tomatoes and water. Bring to a boil, then reduce to a simmer. Cover with a lid and simmer for another 5 minutes, stirring often.
  4. Stir in cooked lentils and cook for another 3-5 minutes. Season to taste with salt and pepper.
  5. Line a 9x11 inch (22x28 cm) baking tray or dish with parchment paper or foil. Spray with non-stick cooking spray or dab with oil using a paper towel or brush. Lay half of the tortillas down in one layer covering the bottom of the dish.
  6. Transfer half of the lentil mixture onto the tortilla layer in the dish, spreading out evenly. Sprinkle with half of the cheese. Continue with the next layer of tortillas, sauce, and cheese. Bake for 25 minutes or until the cheese bubbles.
  7. Garnish with fresh chopped cilantro, portion, and serve with the lentil guacamole.

Quick tip: Easily incorporate ground chicken or beef with the lentils in this recipe. Simply cook in the oil before adding the onion and squash, and continue with the same steps. If you have leftover cooked chicken, simply shred and add to the sauce.

Up the spice by adding 2 tsp (10 mL) of your favourite hot sauce when cooking the sauce on the stove top.


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)


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium700 mg
Potassium257 mg
Protein14 g
Cholesterol0 mg
Sugar7 g
Total Fat4.5 g
Saturated Fat0 g
Total Carbohydrates39 g
Dietary Fiber8 g