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Vegan Lentil Enchiladas with Tomato Sauce and Vegan Cheese Recipe

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4.8 from 5 reviews

These vegan enchiladas are protein-rich and wholesome, made with lentils, veggies, and a flavorful enchilada sauce. Gluten-free and plant-based, they are easy to prepare, nut-free, and perfect for a healthy lunch or dinner option.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Enchiladas

  • 12 tortillas (22 cm in diameter)
  • 7 oz (200 g) vegan cheese or to taste

Enchilada Filling

  • 1 cup (192 g) dry lentils
  • 2 ½ cups (600 g) vegetable broth
  • ½ cup (70 g) sunflower seeds
  • 1 ⅓ cup (120 g) rolled oats gluten-free if needed
  • 3 heaped tbsp (120 g) 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
  • Spice mix: ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
  • 1-2 hot chili peppers, chopped
  • Sea salt and pepper to taste
  • 1 tbsp oil to fry the veggies

Enchilada Sauce

  • 1 tbsp olive oil
  • 1 tbsp gluten-free flour (or all-purpose flour if not GF)
  • 2 ½ cups (600 g) tomato sauce
  • Spice mix: ½ tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, ¼ tsp cayenne pepper
  • Sea salt and pepper to taste

Instructions

  1. Cook Lentils: Rinse lentils thoroughly to remove any dirt. Place them in a medium-sized pot with vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until tender. Remove from heat and keep covered for another 10 minutes.
  2. Make Enchilada Sauce: Heat olive oil in a skillet over medium heat. Add chili powder, onion powder, garlic powder, cumin, and cayenne pepper, cooking for about 2 minutes. Stir in the flour, cooking for another minute while stirring frequently. Add tomato sauce, bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
  3. Prepare Veggie Filling: In a skillet, heat oil over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Add chopped bell peppers, tomato, grated carrot, and chopped chili peppers, sauté for 5-7 minutes. Remove from heat and set aside.
  4. Blend Dry Ingredients: In a food processor, combine oats, sunflower seeds, ground chia seeds, onion powder, garlic powder, oregano, cumin, smoked paprika, sea salt, and pepper. Blend for 20-30 seconds until mixed well.
  5. Add Veggies and Tomato Paste: Add sautéed veggies and tomato paste to the food processor with the dry mixture and blend again until combined.
  6. Mix Cooked Lentils: Add cooked lentils to the mixture in the food processor and blend until everything comes together in a thick, stickable texture. If too loose, add more ground oats.
  7. Preheat Oven: Preheat oven to 390 degrees F (200 degrees C).
  8. Assemble Enchiladas: Spread about 2 heaped tablespoons (100 g) of the filling evenly over each tortilla. Roll up each tortilla and place seam-side down in a greased baking dish, forming one or two layers depending on dish size.
  9. Add Sauce and Bake: Pour the prepared enchilada sauce evenly over the rolled tortillas. Bake uncovered for 15 minutes.
  10. Add Vegan Cheese and Finish Baking: Remove from oven, sprinkle vegan cheese or pour vegan cheese sauce over the enchiladas. Return to oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
  11. Serve: Garnish with fresh cilantro or preferred greens. Optionally, add vegan sour cream on top. Serve hot.

Notes

  • If mixture is too wet, add more ground oats to help it bind.
  • Use gluten-free oats and flour for a fully gluten-free dish.
  • Adjust chili peppers according to preferred spice level.
  • Can substitute sunflower seeds with pumpkin seeds if desired.
  • Vegan cheese sauce can be homemade or store-bought depending on preference.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Author: Millie
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://pleasingbites.com/vegan-lentil-enchiladas-with-tomato-sauce-and-vegan-cheese-recipe/