Description
Delicious and hearty Vegan Enchiladas made with a protein-packed lentil and veggie filling, smothered in a rich homemade enchilada sauce, and topped with melty vegan cheese. This plant-based recipe is perfect for a comforting meal that’s both nutritious and flavorful, suitable for 12 servings.
Ingredients
Filling Ingredients
- 12 tortillas (22 cm in diameter)
- 7 oz vegan cheese (or to taste)
- 1 cup dry lentils
- 1/2 cup sunflower seeds
- 1 1/3 cup rolled oats (gluten-free if needed)
- 3 heaped tbsp tomato paste
- 2 small bell peppers
- 1 medium-sized carrot, grated
- 1 medium-sized tomato, chopped
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 tbsp ground chia seeds (or flax seeds)
- 1-2 hot chili peppers, chopped
- Sea salt and pepper to taste
- 1 tbsp oil (for frying veggies)
- Spice Mix for Filling: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 1-2 tsp ground cumin, 1 tsp smoked paprika
Enchilada Sauce Ingredients
- 1 tbsp olive oil
- 1 tbsp gluten-free flour (or all-purpose flour)
- 2 1/2 cups tomato sauce
- Spice Mix for Sauce: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper
- Sea salt and pepper to taste
Instructions
- Cook the Lentils: Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add vegetable broth and bring to a boil, then reduce to a simmer. Cover and simmer for about 20 minutes or until tender. Remove from heat and keep covered for an additional 10 minutes.
- Prepare Enchilada Sauce: Heat olive oil in a skillet over medium heat. Add all sauce spices and cook for about 2 minutes to release their aroma. Stir in the gluten-free flour and cook for another minute, stirring frequently. Add the tomato sauce, bring to a boil, then reduce heat and simmer until thickened, approximately 5 minutes. Season with salt and pepper to taste.
- Sauté Vegetables for Filling: In a skillet, heat 1 tbsp oil over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until softened. Add chopped bell peppers, chopped tomato, grated carrot, and chopped chili peppers. Sauté for 5-7 minutes until vegetables are tender. Remove from heat and set aside.
- Blend Dry Ingredients: Add the oats, sunflower seeds, ground chia seeds, filling spice mix, salt, and pepper into a food processor. Blend for about 20-30 seconds until coarsely ground.
- Add Cooked Veggies and Tomato Paste: Add the sautéed veggie mixture and tomato paste into the food processor. Blend again to combine well.
- Add Cooked Lentils: Add the cooked lentils and blend until the mixture sticks together and achieves a thick, cohesive texture. If the mixture is too loose, add more ground oats to thicken.
- Preheat Oven: Preheat your oven to 390°F (200°C).
- Assemble Enchiladas: Spread about 2 heaped tablespoons (100 g) of filling over each tortilla. Roll up the tortillas tightly and place them seam-side down in a greased baking dish.
- Layer Tortillas: Continue filling and rolling the remaining tortillas. Arrange them in the baking dish; optionally, create two layers if your dish size allows (e.g., 7 x 11 inch dish), or a single layer if preferred.
- Add Sauce: Pour the prepared enchilada sauce evenly over the rolled tortillas in the baking dish.
- Bake First Time: Bake the enchiladas uncovered for 15 minutes to heat through and allow flavors to meld.
- Add Vegan Cheese and Bake Again: Remove from oven, sprinkle vegan cheese or pour vegan cheese sauce on top. Return enchiladas to oven and bake for another 10-15 minutes until cheese melts and edges are slightly browned.
- Serve: Serve hot, optionally garnished with fresh cilantro or greens. Add a dollop of vegan sour cream if desired.
Notes
- Lentils used are dry brown or green lentils for best texture in filling.
- If gluten-free, ensure to use gluten-free oats and flour for the sauce.
- Adjust chili peppers according to your spice preference, reducing for milder taste.
- The filling mixture should be thick and sticky to hold together properly when rolled.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- You can substitute sunflower seeds with pumpkin seeds if preferred.
- For a nut-free version, ensure vegan cheese and all ingredients comply.
