Description
Delicious and hearty Vegan Enchiladas with Lentils, packed with protein and flavor, featuring a homemade enchilada sauce, sautéed veggies, and a rich lentil filling, perfect for a nutritious and satisfying plant-based meal.
Ingredients
Scale
Enchilada Filling
- 12 tortillas (22 cm in diameter)
- 1 cup dry lentils
- 2.5 cups vegetable broth
- 0.5 cup sunflower seeds
- 1.33 cups rolled oats
- 3 heaped tbsp tomato paste
- 2 small bell peppers (any color)
- 1 medium grated carrot
- 1 medium chopped tomato
- 2 cloves garlic (minced)
- 1 large onion (chopped)
- 2 tbsp ground chia seeds (or flax seeds)
- 0.5 tbsp onion powder
- 0.5 tbsp garlic powder
- 2 tsp dried oregano
- 1-2 tsp ground cumin
- 1 tsp smoked paprika
- 1-2 whole hot chili peppers (chopped)
- Sea salt and pepper to taste
- 1 tbsp oil (for frying veggies)
Enchilada Sauce
- 1 tbsp olive oil
- 1 tbsp gluten-free flour (or all-purpose flour)
- 2.5 cups tomato sauce
- 0.5 tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 0.25 tsp cayenne pepper
- Sea salt and pepper to taste
Topping
- 7 oz vegan cheese (adjust amount as desired)
Instructions
- Preparation: Rinse the dry lentils thoroughly in cold water to remove any debris or dust.
- Cook Lentils: Place rinsed lentils and vegetable broth in a pot, bring to a boil, then simmer for about 20 minutes until tender. Remove from heat and let sit covered for 10 minutes.
- Make Enchilada Sauce – Step 1: Heat olive oil in a skillet over medium heat. Add all specified spices and let them sizzle for around 2 minutes to release their flavors.
- Make Enchilada Sauce – Step 2: Stir in the gluten-free flour and cook for one minute while stirring constantly to form a roux.
- Make Enchilada Sauce – Step 3: Pour in the tomato sauce, bring to a boil, then reduce heat and simmer for about 5 minutes until the sauce thickens.
- Sauté Vegetables: In another skillet, heat 1 tablespoon of oil over medium heat. Add chopped onions and garlic, sauté until softened for 3-4 minutes.
- Add More Veggies: Add chopped bell peppers, grated carrot, chopped tomato, and chopped hot chili peppers to the skillet. Sauté for an additional 5-7 minutes until vegetables are softened and fragrant.
- Prepare Filling – Part 1: In a food processor, combine the dry ingredients (sunflower seeds, rolled oats, ground chia seeds, and powdered spices). Blend for 20-30 seconds until finely ground.
- Prepare Filling – Part 2: Add the sautéed vegetables and tomato paste to the food processor and blend until well combined.
- Prepare Filling – Part 3: Add the cooked lentils to the food processor and blend again until the filling is sticky and cohesive.
- Preheat Oven: Set your oven to 390°F (200°C) to preheat while assembling.
- Assemble Enchiladas: Lay each tortilla flat and spread about 2 heaped tablespoons of filling down the center. Roll tightly and place seam-side down in a greased baking dish. Repeat with all tortillas.
- Add Sauce and Bake – First Bake: Pour the enchilada sauce evenly over the rolled tortillas. Bake uncovered for 15 minutes.
- Add Cheese and Bake – Second Bake: Remove the dish from the oven, sprinkle the vegan cheese on top of the enchiladas, then bake again for an additional 10-15 minutes until the cheese is melted and bubbly.
Notes
- Adjust the amount of chili peppers and spices according to your preferred spice level.
- Use gluten-free flour to keep the dish gluten-free, or substitute with all-purpose flour if gluten is not a concern.
- Letting the lentils sit after cooking ensures they absorb remaining liquid and become more tender.
- The filling can be made ahead and refrigerated for up to 2 days before assembling the enchiladas.
- For a nuttier flavor, toast the sunflower seeds lightly before adding to the filling.
