Hearty Vegan Lentil & Bean Enchilada Bake

A protein-packed, hearty casserole featuring green lentils, kidney beans, and cannellini beans baked in a zesty enchilada tomato sauce with crunchy corn tortilla chip topping. Comfort food, vegan-style.

Cuisine: Southwestern

Cooking time: 15 minutes

Serves: 6

Ingredients

1 cup dry organic green lentils
1 15-oz can (drained) organic cannellini beans
1 15-oz can (drained) organic kidney beans
3 tablespoons organic tomato paste
1 cup enchilada sauce
1/2 cup coconut milk
2 cups (crushed) organic yellow corn tortilla chips
1/2 teaspoon ground cinnamon
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt
to taste black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Rinse lentils, place in saucepan with 3 cups water, and a pinch of salt. Bring to boil, reduce heat, and simmer 20 minutes until just tender. Drain.
3. In a large bowl, combine cooked lentils, drained beans, tomato paste, enchilada sauce, coconut milk, cinnamon, garlic powder, onion powder, olive oil, salt, and pepper.
4. Spread the bean mixture in a greased 9x13-inch baking dish. Top with crushed tortilla chips.
5. Bake uncovered for 20 minutes, until bubbling and chips are golden and crisp.
6. Rest 5 minutes before serving.

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