Low FODMAP Veggie Enchilada Bake
This recipe is quick and easy to make, while loaded with gut-loving fiber and flavor! Perfect for a busy weeknight dinner or to meal prep for lunches! This version is vegetarian, but you could also add meat or substitute the lentils for meat.
Serves 3-4
Ingredients:
2 Tbsp garlic-infused olive oil*
2 carrots, chopped
Red bell pepper, chopped
1/4 c leek leaves, chopped
1/2 c walnuts, chopped
1 can lentils, drained and rinsed
1 1/2 c cooked quinoa
1 c spinach
1 c cheese of choice (optional)
1/2 c cilantro, chopped
*Affiliate link: use code ERINFODY15 to save 15% on your first Fody Foods order.
Directions:
Preheat oven to 350 F. Heat olive oil in a pan over medium heat. Add carrots, bell pepper, and leek leaves. Stir to mix with oil, then cover and cook 6-8 minutes, until vegetables start to soften. Add walnuts and seasoning, then cook an additional 3-4 minutes. Add to baking dish.
Add lentils, quinoa, spinach, enchilada sauce, and cheese, then mix well. Bake for 25-30 minutes, until bubbly and edges are slightly browned. Remove, top with cilantro, and serve!