Refried Bean And Lentil Enchiladas

1. Boil Lentils in water for 15 minutes.

2. Drain water from Lentils and return to pan.

3. Mix Refried Beans, and Green Chiles in with Lentils.

4. Spoon mixture into Corn Tortillas, and roll, placing seam down into a 13x9" pan.

5. Pour full can of Enchilada Sauce on Top and make sure everything is covered.

6. Spread Cheddar Cheese on top.

7. Sprinkle Olives and Jalepenos on top.

8. Cook in the oven at 350 degrees for 30 minutes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	4.9681 g
Protein	27.5487 g
Carbohydrates	86.113 g
Energy	438.3414 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6349 g
Water	987.0223 g
Aspartic acid	3.713 g
Calcium, Ca	110.6066 mg
Lutein + zeaxanthin	678.94 g
Fiber, total dietary	14.5491 g
Fatty acids, total saturated 22:0	0.0071 g
Carotene, beta	1276.91 g
Niacin	11.4663 mg
Vitamin A, RAE	129.26 g
Fatty acids, total trans-polyenoic	0.0057 g
Arginine	1.5699 g
Riboflavin	1.0739 mg
Tocopherol, beta	0.0765 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1046 g
Fatty acids, total saturated 20:1	0.0085 g
Glutamic acid	3.3497 g
Sodium, Na	2781.0526 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0042 g
Total lipid (fat)	4.9681 g
Manganese, Mn	1.4579 mg
Fructose	3.4758 g
Proline	1.0144 g
Fatty acids, total saturated 16:0	0.4697 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7156 g
Sucrose	1.2169 g
Choline, total	5.922 mg
Sugars, total	19.0149 g
Serine	1.3802 g
Fatty acids, total saturated 10:0	0.0094 g
Fatty acids, total saturated 18:0	0.1233 g
Vitamin B-6	0.8827 mg
Selenium, Se	3.8912 g
Ash	12.0145 g
Fatty acids, total saturated 18:1 undifferentiated	0.4601 g
Pantothenic acid	2.2792 mg
Phenylalanine	1.2655 g
Copper, Cu	1.0891 mg
Thiamin	1.503 mg
Methionine	0.2831 g
Iron, Fe	9.1865 mg
Carbohydrate, by difference	86.113 g
Phosphorus, P	411.319 mg
Folate, total	343.0586 g
Tocopherol, gamma	1.1545 mg
Fatty acids, total saturated 4:0	0.0018 g
Lycopene	2813.02 g
Alanine	1.0282 g
Valine	1.2104 g
Fatty acids, total saturated 18:2 undifferentiated	1.2951 g
Glycine	0.8885 g
Carotene, alpha	239.57 g
Glucose (dextrose)	2.3357 g
Fatty acids, total saturated 14:0	0.0178 g
Zinc, Zn	3.7465 mg
Isoleucine	1.0151 g
Tocopherol, delta	0.3441 mg
Fatty acids, total saturated 12:0	0.0014 g
Fatty acids, total polyunsaturated	1.9302 g
Leucine	1.8002 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0057 g
Tocotrienol, alpha	0.009 mg
Vitamin A, IU	2589.0272 IU
Folate, DFE	343.0586 g
Tryptophan	0.1214 g
Vitamin C, total ascorbic acid	229.566 mg
Fatty acids, total polyunsaturated 16:1 c	0.0042 g
Fatty acids, total polyunsaturated 18:1 c	0.1895 g
Fatty acids, total saturated 20:0	0.0075 g
Tocotrienol, beta	0.3962 mg
Starch	5.9996 g
Tyrosine	0.7853 g
Vitamin K (phylloquinone)	16.249 g
Fatty acids, total saturated	0.6419 g
Histidine	0.7213 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0057 g
Fatty acids, total monounsaturated	0.4732 g
Threonine	0.9906 g
Folate, food	343.0586 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Cryptoxanthin, beta	222.71 g
Vitamin E (alpha-tocopherol)	3.592 mg
Fatty acids, total trans	0.0085 g
Magnesium, Mg	138.641 mg
Lysine	1.7558 g
Potassium, K	1409.1721 mg
Cystine	0.6468 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cheddar cheese	1.5 1/2	0	0	0
Green Chilies	1 can	97.1514	24	0
jalapeño	0.5 cup	13.05	2.925	0.1665
bean	1 can	80	11.3103	1.3793
lentil	2 cups	163.24	34.0956	0.847
olive	1 can	0	0	0
corn tortilla	10	0	0	0
enchilada sauce	1 can	84.9	13.7821	2.5753