1. Preheat oven to 375° F.

Prepare the Filling

1. If not already prepared, cook lentils. Follow directions on the package. Avoid overcooking the lentils and take off the stove when they're cooked, but not mushy. Drain.
2. Place walnuts on a baking sheet and toast for 2-4 minutes, until fragrant. Watch closely to avoid burning.
3. In a small pan on the stove. Heat 1 tsp of oil or add cooking spray to the pan and heat to medium. Add jalapeno peppers and saute for 1-2 minutes. Add minced garlic. Saute for 30 seconds until garlic is fragrant and remove from heat.
4. Place black beans, walnuts, and lentils in a medium-sized mixing bowl. Combine with a fork, mashing together only slightly. You want to keep texture in the mixture and avoid over-mashing it into a "mush".
5. Add jalapeno garlic mixture, pineapple, and green onions to the mixing bowl. Stir gently to combine.

Assemble Enchiladas

1. Spread 1/4 cup of enchilada sauce on the bottom of the pan. Lay a tortilla down in the pan ontop of the sauce. Then begin to layer: 3/4 cup filling, tortilla, then 1/2-3/4 cup sauce. Repeat until all ingerdients have been used and you have 3 layers of filling. End with sauce on top of a tortilla.
2. Bake at 375°F for approx 45 minutes. If the top starts to brown too quickly, cover with tin foil.