Description
These Lentil Loaded Vegan Enchiladas combine the robust flavors of hearty lentils, vibrant vegetables, and bold spices, all wrapped in a soft tortilla and smothered with a homemade spicy enchilada sauce. It’s a plant-based delight that promises satisfaction in every bite, making it a perfect dinner option for those who enjoy a fusion of taste and health.
Ingredients
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
Instructions
Rinse lentils and simmer in vegetable broth for 20 minutes; let stand covered for 10 minutes.
For the sauce: Sauté spices in olive oil, stir in flour, then add tomato sauce and simmer until thick.
Sauté onion, garlic, bell peppers, tomato, and carrot; add dry ingredients and blend.
Combine sautéed veggies with tomato paste and lentils; blend until cohesive.
Spread filling on tortillas, roll and place in a baking dish.
Top with sauce and bake at 390°F (200°C) for 15 minutes, then add vegan cheese and bake for another 10-15 minutes.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320