Lentil Loaded Vegan Enchiladas

Welcome to another delicious vegan recipe! Today, we’re making Lentil Loaded Vegan Enchiladas, a hearty and nutritious dish that’s sure to satisfy. These enchiladas are packed with protein, fiber, and flavor, making them a perfect meal for any occasion. Let’s dive into the recipe!

Ingredients

For the 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 1/2 cups (600 g) vegetable broth
• 1/2 cup (70 g) sunflower seeds
• 1 1/3 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:
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 2 tsp dried oregano
  • 1-2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1-2 hot chili peppers (chopped)
• Sea salt and pepper to taste

Enchilada Sauce:

• 1 tbsp olive oil
• 1 tbsp gluten-free flour (or all-purpose flour if not GF)
• 2 1/2 cups (600 g) tomato sauce
• Spice mix:
  • 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

Directions

1. Prepare the Lentils

• Rinse 1 cup of dry lentils thoroughly.
• In a medium pot, simmer the lentils in 2 1/2 cups of vegetable broth for about 20 minutes or until tender.
• Remove from heat and let stand covered for 10 minutes to absorb any remaining liquid.

2. Make the Enchilada Sauce

• In a saucepan, heat 1 tbsp of olive oil over medium heat.
• Add the spice mix (1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, and 1/4 tsp cayenne pepper) and sauté for about 1 minute until fragrant.
• Stir in 1 tbsp of gluten-free flour to form a roux.
• Gradually add 2 1/2 cups of tomato sauce, stirring constantly to prevent lumps.
• Bring to a simmer and cook until the sauce thickens, about 10 minutes.
• Season with sea salt and pepper to taste. Set aside.

3. Prepare the Filling

• In a large skillet, sauté 1 large chopped onion and 2 minced garlic cloves until translucent.
• Add 2 small chopped bell peppers, 1 grated carrot, and 1 chopped tomato. Cook until the vegetables are tender.
• Stir in 1/2 cup of sunflower seeds, 1 1/3 cup of rolled oats, and the spice mix (1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 1-2 tsp ground cumin, 1 tsp smoked paprika, and 1-2 chopped hot chili peppers).
• Combine the sautéed vegetables with 3 heaped tbsp of tomato paste and the cooked lentils. Blend until the mixture is cohesive.

4. Assemble the Enchiladas

• Preheat your oven to 390°F (200°C).
• Spread a portion of the filling onto each of the 12 tortillas and roll them up tightly.
• Place the rolled tortillas seam-side down in a baking dish.

5. Bake the Enchiladas

• Pour the enchilada sauce evenly over the rolled tortillas.
• Bake in the preheated oven for 15 minutes.
• Remove from the oven, sprinkle 7 oz of vegan cheese over the top, and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

Serving

• Let the enchiladas cool for a few minutes before serving.
• Garnish with fresh cilantro, avocado slices, or your favorite toppings.
• Serve with a side of rice, beans, or a fresh salad for a complete meal.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 75 minutes
• Calories: 320 kcal per serving
• Servings: 6

Enjoy your delicious and nutritious Lentil Loaded Vegan Enchiladas! Let us know how you liked the recipe in the comments below.