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Serves 8




1½ cups IMBO Whole Black Lentils

Pinch of salt

1 tbsp oil, of choice 

1 onion, finely chopped

2 cloves garlic, chopped

1 red pepper, cubed 

1 tin (400g) chopped tomatoes

1 tsp paprika

1 tsp cumin

Salt and pepper, to season

8 tortilla wraps

2 cups store-bought tomato-based sauce, of choice

2½ cups grated cheese


Serving suggestion:

Sour cream

Avocado, coarsely mashed

Pickled red onion

Sprigs of fresh coriander 

Lime wedges



  1. Rinse the Imbo Whole Black Lentils and place in a pot. Add 3 cups water and salt and bring to the boil. Once boiling, reduce to a simmer, cover and allow to cook for about 25 minutes, or until the lentils are just tender and the water is absorbed.

  2. In a large pan, sauté the onion and garlic in oil over a medium heat until soft. Add the red pepper and cook for 3 minutes. Add the tomatoes, paprika and cumin and allow to simmer over a low heat for 10 minutes. 

  3. Stir in the cooked lentils and season with salt and pepper to taste. Allow to cool slightly. 

  4. Preheat the oven to 180°C and grease a large baking dish.

  5. Generously fill each wrap with 3-4 large spoons of the lentil filling, top with a small handful of grated cheese and roll them up carefully. Place the wraps in the greased baking dish with the fold at the bottom. 

  6. Spread the tomato-based sauce over the wraps and sprinkle over the remaining grated cheese.

  7. Bake, uncovered, for 20-25 minutes, or until the cheese forms a golden crust. 

  8. Top the bake with generous dollops of sour cream, guacamole, pickled red onion and fresh coriander. 

  9. Serve 2 wrapped enchilada per portion with a lime wedge on the side and ENJOY!!

Lentil-Stuffed Enchilada Bake 

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