Chickpea Enchilada's

Today I am participating in the Ultimate Recipe Challenge.  This weeks challenge is Beans and Lentils!  As a flexitarian family we eat a lot of beans and lentils so this is no challenge to me!  The hard part was to choose a favorite recipe.  Today I chose My Chickpea Enchilada's!  This recipe is so easy make and kids love it!  So here is the original post.


My family loves this recipe!  It is so easy!  And of course I just use what I have on hand.  I used my homemade tortilla's, and homemade salsa.

2 cups                chickpeas(soaked and cooked as recommended)or you can use cooked chicken or beef leftovers!
1 cup                  salsa
1/2 cup               cottage cheese
Optional add ins  onion, peppers, mushrooms, corn, black beans, garlic, spices. what ever you have on hand or like!
1 1/2 cups           salsa
3/4 cup              shredded cheese
6                         tortilla's

1. Preheat oven to 350 degrees.
2. In a bowl mash chickpeas, mix with salsa, cheese, and any add ins.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with salsa sauce and 3/4 cup shredded cheese.
4. Bake uncovered in the preheated oven 30 minutes. Cool 10 minutes before serving. Best served with sour cream, guacamole, and a nice garden salad.

If you are looking for more beans and lentils recipes here are a few of my other ones!
Black Bean and Corn Quesadillas
Curried Sprouted Mung Beans
Curry
Lentil Lasagna
Healthy Nacho's
Dilly Chick Wraps
Black Bean Brownie with Superlicious Fudge Spread

And remember to go to the Ultimate Recipe Challenge today for more great recipes!

If you like what your reading please subscribe!  click here!  I love followers!
Angie

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Posted in: casserole,chickpea,leftovers

Lentil Lasagna

I love lasagna!  So I decided to try substituting meat for lentils in my recipe.  It worked out well, but next time I am going to add more veggies to it as it was a bit plain.

2 cups dried lentils boiled in a lots of water, drained
2 jars spaghetti sauce
onion, mushrooms, peppers, carrots, zucchini, use what you have in the fridge or none at all.
tub of cottage cheese
egg or 2
spinach (if frozen drain all excess liquid/if fresh fry in pan with little water till wilted, drain)
shredded cheese as much as you like
lasagna noodles
9"by13" casserole dish

1. Boil noodles as per instructions 12 should work depending on size of dish.
2. Mix lentils with one jar of sauce in a bowl add in any extra veggies.
3. Beat with blender cottage cheese, egg or 2, and spinach.  If you have lots of cheese add it too!
4. Using second jar of sauce, spread a layer of just sauce in casserole dish.
5. Lay down 3(or whatever fits)noodles then layer half of lentil mixture.
6. Lay down row of noodles, layer all of cottage cheese mixture.
7. Lay down row of noodles, layer rest of Lentil mixture.
8. Lay down row of noodles, rest of second jar sauce.
9. Add shredded cheese!

Cook at preheated 350 oven for an hour...best to make ahead then freeze then cook again from frozen(for some reason it just tastes better)  I usually make 2 at a time, 1 to eat now and the 2nd to freeze.  Can substitute lentils for beef or chicken...I use left over roasts or chicken and ground it up with a food processor all the time.

Enjoy!

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Posted in: casserole,leftovers,Lentils,pasta