Lentil & Sweet Potato Enchiladas – Lentils.org

Lentil & Sweet Potato Enchiladas

  By lentilsorg  ,

May 6, 2021

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  • Prep: 20 Minutes
  • Cook: 30 Minutes
  • 20 Minutes

    30 Minutes

    50 Minutes

  • Yields: 10 (20 enchiladas)


  1. Preheat oven to 400⁰F (200⁰C).
  2. In a large rondeau, add oil, sweet potato, peppers, and onions and sauté until onions are golden and potato is beginning to soften, approximately 8-10 minutes.
  3. In a large mixing bowl or half hotel pan, combine the potato mix with lentils, rice, 2 cups (500 mL) cheese, and 3 cups (750 mL) enchilada sauce. Stir or gently mash to make a chunky filling.
  4. In a full hotel pan, spread 1 ½ cups (375 mL) enchilada sauce over the bottom. Add filling to tortillas, roll, and place seam side down in the pan. Cover with remaining 1 ½ cups (375 mL) enchilada sauce and 2 cups (500 mL) cheese.
  5. Cover hotel pan with foil and bake covered for 15 minutes. Remove cover and cook an additional 2 minutes.
  6. To serve, squeeze the juice from the two limes over top of the whole pan and garnish with cilantro.


2 Tbsp (30 mL) canola oil

4 cups (1 L) sweet potato, peeled and small dice

2 cups (500 mL) red bell pepper, small dice

2 cups (500 mL) Vidalia onion, small dice

2 lbs (1 kg) whole red lentils, cooked

3 cups (750 mL) brown rice, cooked

4 cups (1 L) medium cheddar, shredded

6 cups (1.5 L) enchilada sauce

20 corn or flour tortillas

2 limes

2 Tbsp (30 mL) fresh cilantro, finely chopped


Nutrition Facts

Serving Size1 enchilada
Sodium920 mg
Potassium302 mg
Protein13 g
Cholesterol20 mg
Sugar9 g
Total Fat10 g
Saturated Fat4 g
Total Carbohydrates41 g
Dietary Fiber6 g