Turkey Lentil Enchiladas

Have a Friday-Fiesta with this healthful spin on a classic favorite. This recipe embraces the ooey-gooey nature of enchiladas with a wholesome boost of vegetables. While this dish may taste indulgent, its ingredients are abundant with fiber, potassium, vitamin C, antioxidants, etc. These nutrients can help combat chronic inflammation, improve blood sugar management, and decrease disease risk. It’s the perfect diabetes-friendly meal for the entire household to enjoy! Keep calm and cumin on.

Makes 4 servings
Servings: 2 enchiladas
Prep time: 50 minutes
Cook time: 15 minutes

Ingredients for turkey lentil enchiladas

• 1 pack 8” gluten-free tortillas
• ¾ lb lean ground turkey
• 1/2 cup dry green/brown lentils
• 1/2 cup unsalted chicken stock
• 1 tbsp canola or sunflower seed oil
• 1 medium zucchini
• 1 medium carrot
• 1 small red bell pepper
• 1 16-oz can crushed tomatoes (with juices)
• 1 tbsp tomato paste
• 1 small plum tomato
• 1/2 cup canned sliced black olives
• 1 cup low-fat cheddar cheese, shredded
• 2 tsp cumin
• 1 tsp smoked paprika
• ¼ cup fresh cilantro

Directions for turkey lentil enchiladas

1. In a large bowl, dice bell pepper, carrots, and zucchini. Mix until fully incorporated.
2. In a large pot on medium heat, add oil and diced vegetable mix. Sauté for 2 minutes.
3. In the large pot, add turkey, cumin, and paprika. Mix ingredients until fully incorporated. Break up chunks and cook until lightly browned. Sauté for 4-5 minutes Add veggie stock to deglaze the pan.
4. Rinse and drain lentils. Add lentils, crushed tomatoes, and tomato paste to the mixture. On low heat, let the pot simmer for 15 minutes.
5. Preheat the oven to 350°F. Line or lightly oil the bottom of the baking dish. Using a slotted spoon, fill a tortilla with turkey/lentil mixture. With the opening facing the baking sheet, gently roll the tortilla. Repeat for remaining tortillas.
6. With a ladle, scoop liquid from the mixture and drizzle it over the rolled-up tortillas. Top tortillas with shredded cheese and sliced olives.
7. Bake for 15 minutes, or until cheese has melted and the filling lightly bubbles.
8. Top with fresh cilantro. Enjoy warm.