Lentils and Spanish Rice Enchiladas

Lentils and Spanish Rice Enchiladas Recipe from Spain

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Lentils and Spanish Rice Enchiladas are a delicious and hearty vegetarian dish that combines the flavors of Spanish rice, lentils, and enchilada sauce. This recipe is perfect for a family dinner or a potluck gathering.

History

This recipe is a fusion of Mexican and Spanish cuisines, combining the flavors of traditional Spanish rice with the heartiness of lentils. Enchiladas are a popular Mexican dish that typically consists of rolled tortillas filled with meat, cheese, beans, or vegetables, and covered in a chili sauce.

Ingredients

1 box of Spanish quick brown rice
0.5 cup of lentils
2 cups of water
2 cups of grated cheese
16 oz (454 g) of enchilada sauce
15 moistened corn tortillas

How to prepare

Prepare the contents of the box according to the package directions.
Cook the lentils in 2 cups of water and drain off any excess water (note: lentils and rice will cook in the same amount of time).
Mix the rice and lentils together and place 2 tbsp full in each tortilla, then roll them up.
Place the rolled tortillas in a 9 x 13 pan and cover them with enchilada sauce.
Sprinkle with cheese and place in the oven for 20 minutes at 300°F (149°C).

Variations

Substitute black beans or pinto beans for the lentils.
Use quinoa or couscous instead of rice.
Add diced bell peppers, onions, or jalapenos to the filling for extra flavor.

Cooking Tips & Tricks

Make sure to cook the lentils and rice together so they are both ready at the same time.

- Use moistened tortillas to prevent them from cracking when rolling.

- Customize the filling by adding your favorite vegetables or protein.

- Top with fresh cilantro, avocado, or sour cream for added flavor.

Serving Suggestions

Serve Lentils and Spanish Rice Enchiladas with a side of Mexican-style corn salad or a fresh green salad for a complete meal.

Cooking Techniques

Cook the lentils and rice together to save time.

- Use a 9 x 13 baking dish to bake the enchiladas evenly.

- Cover the enchiladas with foil while baking to prevent the cheese from burning.

Ingredient Substitutions

Use store-bought Spanish rice mix instead of making it from scratch.

- Substitute vegan cheese for a dairy-free version.

- Use gluten-free tortillas for a gluten-free option.

Make Ahead Tips

Prepare the filling and assemble the enchiladas ahead of time. Cover and refrigerate until ready to bake.

Presentation Ideas

Garnish the enchiladas with fresh cilantro, sliced avocado, or a dollop of sour cream before serving.

Pairing Recommendations

Serve Lentils and Spanish Rice Enchiladas with a side of Mexican rice, refried beans, or guacamole for a complete Mexican-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Lentils and Spanish Rice Enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of Lentils and Spanish Rice Enchiladas contains approximately 35 grams of carbohydrates.

Fats

Each serving of Lentils and Spanish Rice Enchiladas contains approximately 12 grams of fat.

Proteins

Each serving of Lentils and Spanish Rice Enchiladas contains approximately 15 grams of protein.

Vitamins and minerals

This dish is rich in iron, fiber, and folate from the lentils. It also provides vitamins A and C from the enchilada sauce and calcium from the cheese.

Alergens

This recipe contains dairy (cheese) and wheat (tortillas). It may also contain soy depending on the brand of enchilada sauce used.

Summary

Lentils and Spanish Rice Enchiladas are a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Lentils and Spanish Rice Enchiladas are a flavorful and satisfying vegetarian dish that is perfect for a family dinner or a potluck gathering. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this dish is both nutritious and delicious. Enjoy the fusion of Spanish rice, lentils, and enchilada sauce in every bite!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Lentils and Spanish Rice Enchiladas. It was many years ago, when I was just a young girl living in a small village in Mexico. My grandmother, who was a fantastic cook, had passed down her love for cooking to me, and I was always eager to learn new recipes and techniques from her.

One day, while I was helping my grandmother prepare dinner, she pulled out a tattered old cookbook that had been passed down through generations of our family. As she flipped through the pages, she came across a recipe for Lentils and Spanish Rice Enchiladas that caught her eye. She explained to me that this recipe was a fusion of traditional Mexican flavors with a twist of Spanish influence, and she was excited to try it out.

We gathered all the ingredients we needed – lentils, rice, onions, garlic, tomatoes, and of course, plenty of spices and seasonings. My grandmother taught me how to cook the lentils and rice to perfection, ensuring that they were flavorful and aromatic. She showed me how to sauté the onions and garlic until they were golden brown, and then mix them with the lentils and rice to create a delicious filling for the enchiladas.

Next, we prepared the sauce for the enchiladas by blending together tomatoes, chili peppers, and a variety of spices. The aroma of the sauce as it simmered on the stove was intoxicating, and I couldn't wait to taste the finished dish. My grandmother carefully assembled the enchiladas, filling each tortilla with the lentil and rice mixture, rolling them up tightly, and placing them in a baking dish.

As the enchiladas baked in the oven, the scent of the spices filled the kitchen, and I could hardly contain my excitement. When they were finally done, my grandmother pulled the dish out of the oven and plated the enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro. The sight of the golden brown enchiladas topped with the vibrant red sauce was mouthwatering, and I couldn't wait to dig in.

We sat down at the table together and took our first bites of the Lentils and Spanish Rice Enchiladas. The flavors were incredible – the creamy lentils and rice combined with the spicy tomato sauce created a perfect harmony of taste and texture. I savored each bite, feeling grateful for my grandmother's guidance and wisdom in the kitchen.

From that day on, Lentils and Spanish Rice Enchiladas became a staple in our household. I would often make them for family gatherings and special occasions, impressing everyone with my cooking skills. The recipe became a favorite among my friends and neighbors, and I would often share it with anyone who asked.

Over the years, I have continued to refine and perfect the recipe for Lentils and Spanish Rice Enchiladas, adding my own unique touches and variations. Each time I make them, I am reminded of that fateful day when my grandmother introduced me to this delicious dish, and I am grateful for the culinary legacy that she has passed down to me.

Now, as I sit here reminiscing about that day so many years ago, I realize how much I have learned and grown as a cook. The recipe for Lentils and Spanish Rice Enchiladas holds a special place in my heart, as it represents not only my love for cooking, but also the bond that I share with my grandmother. I will always treasure the memories of that day and the many meals we shared together, and I will continue to pass down this recipe to future generations, keeping our culinary traditions alive for years to come.