Lentil and Black Bean Enchiladas

PreconceptionTex-MexEasyServes 250 min

Corn tortillas filled with a savory mix of lentils and black beans, baked in enchilada sauce.

This warm and comforting meal is a powerhouse of folate thanks to the combination of lentils and black beans. Folate is deeply essential right now, as it helps build maternal stores to protect early pregnancy development while simultaneously safeguarding his sperm DNA integrity. The diverse plant-based proteins and fiber also provide a steady, slow-burning energy that supports hormone balance and overall cycle health.

View Nutrition Facts

One serving≈800 kcal · 40 g protein

Calories800 kcal

Protein40 g

Carbs97 g · 7.4g sugar

Fat29 g · 12.6g sat

Fiber30 g

Sodium1,911 mg

Folate421 mcg DFE

Iron8.1 mg

Calcium571 mg

Choline100 mg

Iodine90 mcg

Vitamin D34 IU

Vitamin B120.8 mcg

Zinc5.6 mg

from its ingredients

Ingredients

½ cup dry brown lentils
1 can black beans, rinsed and drained
6 corn tortillas
1 can enchilada sauce
½ yellow onion, diced
1 red bell pepper, diced
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
4 oz monterey jack cheese, shredded
¼ cup fresh cilantro, chopped
½ tsp salt

Method

1Boil the lentils in 2 cups of water until tender (about 20 minutes), then drain well.
2Preheat the oven to 375°F (190°C) and lightly grease a small baking dish.
3Heat the olive oil in a skillet over medium heat. Sauté the diced onion and red bell pepper until softened, about 5 minutes.
4Stir in the chili powder, cumin, salt, cooked lentils, and black beans. Cook for 2 more minutes to meld the flavors.
5Spread a thin layer of enchilada sauce on the bottom of the baking dish.
6Fill each warm tortilla with the lentil-bean mixture and a small pinch of cheese, roll tightly, and place seam-side down in the dish.
7Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
8Bake for 15 minutes until the sauce is bubbly and the cheese is melted. Garnish with chopped cilantro before serving.

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