Vegetarian Enchiladas
Ingredients (13)
- 12 corn tortillas
- Olive oil
- 1 large onion
- 3-4 medium tomotillas
- 2-3 teaspoons cumin
- Salt and pepper
- 2 cups cooked lentils
- 1 cup corn
- 1 15-ounce Bush’s kidney beans, drained
- 1 cup salsa
- 8 ounces Mexican or Jack cheese
- 12 ounces enchilada sauce
- Fresh cilantro
Directions
Learn how to make this recipe at Reluctant Entertainer