Enchiladas with Chili Sin Carne, Tofu & Lentils

Preheat oven to 350°F (180°C). Coat shallow 2-qt. (2 L) baking dish with no-stick cooking spray.

Heat oil in large nonstick skillet over medium-high heat and cook tofu, stirring occasionally, until light golden, about 5 minutes.

Add red bell pepper, carrot, onion and garlic and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

Stir in orange tomatoes, tomato sauce, Knorr® Concentrated Vegetable Bouillon and chili powder and bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes.

Stir in cooked Puy lentils and black-eyed peas. Remove and set aside 1 cup mixture. Divide remaining mixture evenly between tortillas; roll up and arrange in prepared baking dish. Spoon reserved mixture overtop and sprinkle with cheddar cheese.

Bake 15 minutes or until heated through and cheese is melted. Serve sprinkled with chopped cilantro.