Green Enchiladas with Lentils and Cheese
Temps
45 min
Difficulté
moyen
Ingrédients
12
Budget
~9-13 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
520 kcal
par portion
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Etapes
- 1
Roast the poblano pepper over a flame, then peel and slice into strips.
5 min
- 2
Boil the tomatillos for 5 minutes, then blend with garlic, fresh cilantro, and onion to make the verde sauce.
7 min
- 3
Mix cooked lentils, grated cheese, and cumin in a bowl.
3 min
- 4
Warm the tortillas for 30 seconds each, then fill with the lentil mixture.
4 min
- 5
Roll the tortillas and place them in a buttered baking dish.
3 min
- 6
Pour the verde sauce over the enchiladas and add the poblano strips.
2 min
- 7
Bake in a preheated 200°C oven for 15 minutes.
15 min
- 8
Garnish with crème fraîche and fresh cilantro.
1 min
