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Vegan Enchiladas with Lentil Filling and Red Sauce Recipe

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4.6 from 16 reviews

These protein-rich vegan enchiladas are a wholesome, gluten-free, and plant-based dish made with lentils, vegetables, and a flavorful homemade enchilada sauce. Easy to prepare and perfect for a healthy lunch or dinner, they are topped with vegan cheese and baked to perfection for a satisfying meal.

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, chopped
  • 1 medium-sized carrot, grated
  • 1 medium-sized tomato, chopped
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 2 tbsp chia seeds (ground) or flax seeds
  • Spice mix: ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp dried oregano, 1-2 tsp ground cumin, 1 tsp smoked paprika
  • 1-2 hot chili peppers, chopped (adjust to taste)
  • 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 gluten-free)
  • 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 and place them in a medium pot with vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until lentils are tender. Remove from heat and keep covered for 10 minutes.
  2. Prepare enchilada sauce: Heat olive oil in a skillet over medium heat. Add chili powder, onion powder, garlic powder, ground cumin, and cayenne pepper; cook for about 2 minutes, stirring frequently. Stir in flour and cook for another minute. Add tomato sauce, bring to a boil, then simmer until thickened, about 5 minutes. Season with salt and pepper.
  3. Cook vegetables for filling: In a skillet, heat oil over medium heat. Add chopped onion and minced garlic; sauté for 3-4 minutes. Add chopped bell peppers, tomato, grated carrot, and chopped chili peppers. Sauté 5-7 minutes until softened. Remove from heat and set aside.
  4. Blend dry ingredients: In a food processor, combine oats, sunflower seeds, ground chia or flax seeds, onion powder, garlic powder, dried oregano, ground cumin, smoked paprika, salt, and pepper. Blend for 20-30 seconds until finely ground.
  5. Combine filling ingredients: Add the cooked vegetables and tomato paste to the food processor and blend again until mixed. Then add cooked lentils and blend until the mixture is uniform, sticky, and holds together. If too loose, add more ground oats until desired texture is reached.
  6. Preheat oven: Set oven temperature to 390 degrees F (200 degrees C).
  7. Assemble enchiladas: Spread about 2 heaped tablespoons (100 g) of filling over each tortilla. Roll up tortillas and place seam-side down in a greased baking dish. Arrange in one or two layers depending on dish size.
  8. Add sauce and bake: Pour the prepared enchilada sauce evenly over the rolled tortillas. Bake uncovered for 15 minutes.
  9. Add vegan cheese and finish baking: Remove enchiladas from oven, sprinkle with vegan cheese or pour vegan cheese sauce on top. Return to oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
  10. Serve: Serve enchiladas hot, optionally garnished with fresh cilantro, greens, or a dollop of vegan sour cream.

Notes

  • Use gluten-free oats and flour to keep the recipe gluten-free.
  • Adjust chili peppers to your preferred level of spiciness.
  • Substitute vegan cheese with homemade vegan cheese sauce for a creamier topping.
  • The filling can be prepared in advance and stored in the fridge for up to 2 days.
  • If the filling mixture is too watery, add additional ground oats to thicken.
  • Use a 7 x 11 inch baking dish or similar size to fit 8-12 rolled enchiladas comfortably.
  • Garnish with fresh cilantro or vegan sour cream for added flavor.

Find it online: https://lovelycooks.com/vegan-enchiladas-with-lentil-filling-and-red-sauce-recipe/