Lentil Enchiladas with Fresh Salsa

Ingredients

Filling:

½ c. lentils
1 c. vegetarian (or other) broth
1/3 c. chopped green onion
2 Tbl. Red wine vinegar
½ tsp. cumin
¾ c. cubed avocado
6 small (6.5-inch) corn tortillas
½ c. shredded cheddar cheese

Salsa:

1½ c. chopped tomatoes
¾ c. frozen corn, thawed and drained
2 Tbl. Chopped cilantro
2 cloves garlic, finely minced
Juice of one fresh lime
(optional) Jalapeno pepper to taste

Directions:

1. Preheat oven to 375 degrees.
2. Place lentils and broth in a large saucepan, and bring to a boil. Immediately reduce heat to a simmer. Cover and cook until lentils are tender and liquid is absorbed, about 30 minutes.
3. Meanwhile, except for lime juice, place salsa ingredients in a medium-bowl, stir to combine, and set aside.
4. Once lentils finish cooking, add rest of filling ingredients.
5. Lightly oil an 8x8 baking dish. Fill each tortilla with 1/3 cup lentil mixture, wrap, and place seam side down in baking dish, sprinkle with cheese, and bake until cheese melts, about 10 minutes.
6. Add lime juice to salsa and mix in.
7. Serve enchiladas with salsa.

Nutrition: (Serving size: 1 enchillada, with salsa)
Calories: 260 protein: 9.5g total carbohydrate: 34g total fat: 10g
sodium: 211mg dietary fiber: 6g saturated fat: 3g sugars: 3.5g