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Lentil and Spinach Enchiladas

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2 cups of cooked lentils
1 tablespoon of olive oil
2 julienne red bell peppers
4 cups of packed baby spinach
1/2 cup of sliced green onions
8 ounces of shredded Monterey Jack cheese
15 ounce can of refried pinto beans, heated
8-8″ flour tortilla shells
1 cup of red enchilada sauce
1 cup of salsa verde
salt and pepper to taste
optional garnish: diced avocado, chopped cilantro, and sliced green onions


Preheat the oven to 375°.

In a large pan on high heat add in the olive oil and saute the red bell peppers.  Once they are lightly browned fold in the spinach and sliced green onions.

Next, mix in the cooked lentils and season with salt and pepper.

Pour 3/4 cups of the enchilada sauce to the bottom of a 13×9 casserole dish

To stuff: Place 2 tablespoons of the heated refried beans to the inside of a flour tortilla shell followed up by adding in a few tablespoons of the cooked spinach and lentil mixture.

Next, sprinkle on a tablespoon of Monterey Jack cheese and roll it up and place it on top of the enchilada sauce in the pan. Repeat the process 7 more times.

Top the rolled up flour tortillas with the remaining 1/4 cup of enchilada sauce and 1 cup of salsa verde.

Sprinkle on the remaining Monterey jack cheese and bake in the oven for 30 minutes.

Garnish with diced avocado, chopped cilantro and green onions

Download Recipe PDF | Recipe created by Chef Billy Parisi

Lentil and Spinach Enchiladas

Lentil and Spinach Enchiladas

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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