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Lentil and Mushroom Enchilada Quinoa Bake: A Hearty Healthy Makeover
Enjoy your favorite enchiladas with a nutritious twist. Our Lentil and Mushroom Enchilada Quinoa Bake is hearty, healthy, and full of flavor!
Enchiladas are a beloved comfort food, but traditional versions can be heavy on calories and light on nutrients. Enter the Lentil and Mushroom Enchilada Quinoa Bake, a nutritious makeover that retains all the hearty flavors and textures you love. Packed with protein-rich lentils, earthy mushrooms, and quinoa, this dish offers a balanced mix of nutrients without sacrificing taste.
This recipe features a delightful blend of spices, fresh vegetables, and whole grains, providing a substantial meal that is both satisfying and good for you. By swapping out calorie-dense ingredients for lighter and more nutrient-dense options, you'll enjoy a guilt-free indulgence perfect for family dinners or meal prep. Plus, it's entirely vegetarian and can be easily adapted for vegan diets, making it a versatile addition to your healthy recipe repertoire.
Recipe Overview
🌱 Vegan
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
6
Calories
450 kcal
per serving
Cuisine
Mexican
Enjoy your favorite enchiladas with a nutritious twist. Our Lentil and Mushroom Enchilada Quinoa Bake is hearty, healthy, and full of flavor!
Ingredients
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • green lentils: 1 cup, cooked
- • olive oil: 1 tablespoon
- • onion: 1 medium, diced
- • garlic: 3 cloves, minced
- • button mushrooms: 2 cups, sliced
- • zucchini: 1, diced
- • bell peppers: 1 cup, assorted colors, diced
- • cumin: 1 teaspoon
- • chili powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon, or to taste
- • black pepper: 1/2 teaspoon
- • canned tomato sauce: 1 cup
- • shredded cheese (or vegan cheese): 1 cup
- • fresh cilantro: 1/4 cup, chopped
- • lime: 1, cut into wedges
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and liquid is absorbed. Fluff with a fork and set aside.
- 3 In a large skillet over medium heat, add the olive oil. Sauté the onion and garlic until translucent, about 5 minutes. Add the mushrooms, zucchini, and bell peppers, cooking until the vegetables are soft, approximately 8 minutes.
- 4 Stir in the cooked lentils, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
- 5 In a large bowl, combine the cooked quinoa, vegetable mixture, and half of the tomato sauce. Mix well.
- 6 Transfer the mixture to a greased baking dish. Spread the remaining tomato sauce over the top and sprinkle with cheese (or vegan cheese).
- 7 Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- 8 Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.
Serving Suggestions
- • Pair your Lentil and Mushroom Enchilada Quinoa Bake with a crisp green salad tossed with a light vinaigrette for a refreshing contrast. Add a side of sliced avocado drizzled with lime juice to enhance the Mexican-inspired flavors. For a beverage, opt for a chilled herbal iced tea or a glass of sparkling water with a splash of lime. This dish is also wonderful served with warm corn tortillas or a side of roasted sweet potatoes to complement the flavors and make for a complete, satisfying meal. The leftovers can be enjoyed cold or reheated for lunch the next day, making it a convenient option for both dinner and meal prep.
Storage Tips
Store any leftover Lentil and Mushroom Enchilada Quinoa Bake in an airtight container in the refrigerator for up to 4 days. To maintain the best texture and flavor, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. If you're in a hurry, microwave individual portions for 2-3 minutes. For longer storage, you can freeze the bake in portions. Wrap each portion tightly with plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and follow the oven reheating instructions.
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