2 Cups Lentils, rinsed
4 Cups vegetable stock (or water)
1 Cup finely chopped red onion
8 Tbsp. red wine vinegar
¼ tsp. Cumin
1 Cup salsa
Enchilada Sauce, canned or homemade
Vegan cheese (opt)
Cook lentils in the broth. Bring to a boil, reduce to simmer, cover and cook about 30 minutes or until tender and liquid is absorbed.
Add onion, vinegar, cumin, and salsa to cooked lentils.
Fill tortilla shells, place in baking dish, pour sauce over.
Bake for 20-30 minutes at 375. Sprinkle with cheese for last few minutes, to melt.