Prep time: 30 min

Cook time: 20-25 min

Serves: 5-6


10-12 whole wheat or corn tortillas*

1 cup dry lentils

1/4 cup plain nonfat Greek yogurt

1/4 cup salsa of choice

1/4 cup diced red onion

1/4 cup minced fresh cilantro

2 T lime juice

1 tsp chili powder

1 tsp cumin

Salt and pepper

1 can of enchilada sauce

1 cup shredded Mexican cheese

Avocado for topping


  1. Preheat oven to 350 and grease a 9 x 18 baking dish.
  2. Cook lentils according to package. Should make about 2 cups once cooked.
  3. Mix cooked lentils, yogurt, salsa, red onion, cilantro, lime juice, chili powder, cumin, salt and pepper together.
  4. Add mixture to tortilla and roll up – place in baking dish.
  5. Top with enchilada sauce evenly and add desired amount of cheese.
  6. Bake in the oven for about 20-25 minutes.

*I used corn tortillas because I like the taste, however they broke super easily. I would recommend using flour tortillas if you don’t want them to break.