1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups cooked bugler wheat
2 cups cooked lentils
1 can chopped green chilies (optional)
1 can sliced black olives (optional)
9 corn tortillas, cut in half
1 (28 ounce) can green enchilada sauce
2 cups grated nonfat cheese (cheddar, mozzarella, etc.)
Preheat oven to 350 degrees. Heat olive oil over medium-high heat until hot. Add onions, garlic, cumin and coriander and sauté until tender. Combine onion mixture with bugler wheat and lentils and mix well.
Spray an 9 x 13-inch casserole dish with nonstick cooking spray. Pour 1 cup of enchilada sauce into the casserole and spread it out with a spoon. Overlap 6 tortilla halves with cut edge against the outside of dish. Add 1/2 filling mixture, olives and chilies and then sprinkle with 1/3 cheese.
Add another layer of tortillas, followed by the remaining filling, black olives, chilies and cheese. Top with last 6 tortilla halves, remaining sauce and cheese. Cover and bake at 350 degrees for 30 minutes or until heated through.
Makes 8 Servings
Serving Size: 1 piece (approx. 4 1/2 x 3 1/4 inch piece)
Nutrients per serving:
Calories: 306
Total fat: 8 grams (23% of calories)
Saturated fat: 3 grams
Cholesterol: 20 mg
Sodium: 710 mg
Carbohydrate: 45 grams (56% of calories)
Protein: 17 grams (21% of calories)
Dietary fiber: 9 grams