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Total Time: Prep: 25 min. Bake: 15 min.
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Makes: 6 servings
Ingredients
- 12 mini flour tortillas
- 1 can (15 ounces) lentils, drained
- 3/4 cup pico de gallo
- 1/2 cup enchilada sauce
- 2 tablespoons taco seasoning
- 2 cups shredded Mexican cheese blend, divided
- CREMA:
- 1 cup sour cream
- 1/2 cup minced fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
- Shredded lettuce, sliced ripe olives and chopped tomatoes
SOURCE: Taste of Home