Naturally Ella · by Erin Alderson★ 4.0 (1)
Black Lentil Enchiladas with Zucchini
NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 38%
CARBS 70G54% OF CAL
13G FIBER9G SUGAR48G OTHER
FAT 16G28% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Enchiladas filled with black lentils and zucchini, topped with a homemade chipotle enchilada sauce and cheese. Flavorful and hearty.
mainmexicancasserolebeans🍳 skillet🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup uncooked black lentils
- 1 cup water
- 1/2 teaspoon ground cumin (see note)
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 small white onion (diced)
- 1 small red pepper (diced)
- 1/4 teaspoon sea salt
- 1 small zucchini (about 1 1/2 cups diced)
- 8 to 10 small corn tortillas
- 4 ounces Monterrey Jack cheese
- 1, 15 oz can whole tomatoes (drained)
- 1/4 small white onion
- 1 clove garlic
- 1/2 chipotle in adobo sauce (see note)
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon oregano
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh cilantro
At a glance
PER SERVING · TIME 60M
CAL 26%·PRO 38%
CARBS 70G54% OF CAL
13G FIBER9G SUGAR48G OTHER
FAT 16G28% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 486mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 656mg
- Calcium
- 323mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.