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

• 2 tsp Fody Foods Taco Seasoning*

• 1 can lentils, drained and rinsed

• 1 1/2 c cooked quinoa

• 1 c spinach

• 1 bottle Fody Foods Green Enchilada Sauce*

• 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:

1. 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.

2. 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!