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The Montana Lentil Enchilada

Updated: Nov 11, 2022

We love making this enchilada for our community and clientele. Timeless Food Organic Beluga lentils are our #1 choice, but you can use any other variety save the golden or crimson.

This recipe serves 4. I use an 8x8 Pyrex or metal dish, which can go right into the oven upon assembly.

To make the Enchilada Sauce


2 tablespoons olive oil

1/2 cup onion, chopped fine 1 large garlic clove, crushed and minced

3 TBSP Maseca or another type of fine corn flour

1 teaspoon ground cumin

1 1/2 cups of organic chicken or vegetable broth

4 large poblano chiles halved and seeded

½ teaspoon Mexican oregano

½ teaspoon Kosher Salt

1 medium jalapeno, minced and seeded


1. Turn oven on to 400 degrees.

2. In a large bowl, combine onions, chiles, and olive oil. Blend to combine.

3. Roast for about 15 minutes or until it softens and chars a bit.

4. Allow to cool off.

5. Place roasted onions and poblanos in a blender. Add the garlic, cumin, oregano, jalapeno, and salt.

6. Blitz at high speed.

7. In a 2-quart pot, add the puree and warm it a medium heat. Once it is warm, add the Maseca or corn flour a little bit at a time and stir constantly.

8. Slowly add the broth, whisking it until it is nice and smooth.

9. The sauce should be silky and thick. If you prefer it silkier, blitz again in a bullit.

** For a quicker alternative, we like using Hatch’s organic green enchilada sauce, but feel free to use your favorite.

To Make the Lentil Filling


1 cup dried beluga lentil, or any other brown or green lentil like French DePuy, Pardinia, or Spanish Lentil.

½ cup white or sweet onion, minced

2 garlic cloves, sliced very thin or mashed

2 teaspoons Cowboy Rub, (You can procure at Root Cellar Foods) or 2 teaspoons cumin

1 teaspoon Kosher salt, or more to the taste

1 ¾ cups of water


1. Sauté onions and garlic in a 2-quart pot. When it softens, add rub or cumin, lentils, and salt. Stir.

2. Add water and cook for 20 minutes or until al-dente or soft to the bite. Do not overcook.

To Assemble the Enchiladas


Enchilada Sauce from the previous recipe

Cooked Lentils, previous lentil recipe

12 street taco corn tortillas

2 cups of shredded Mexican Cheese

1. In an 8x8 Pyrex or metal dish of the same size, add a quarter cup of enchilada sauce and spread it around the entire dish. You can use more for a richer flavor.

2. Layer four street taco tortillas.

3. Add half of the lentil mixture.

4. Sprinkle a handful of shredded Mexican cheese.

5. Layer four street tacos tortillas.

6. Add the remaining lentil mixture.

7. Top with four tortillas.

8. Cover the surface with enchilada sauce and cheese.

9. Bake in the oven for 20-30 minutes.

10. If desired, sprinkle with chopped cilantro.

11. Enjoy in good company.

NOTES- * for more enchilada sauce flavor, add another half of the sauce to the second layer of tortillas.

** You can purchase our signature Cowboy Rub at Root Cellar Foods.

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