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Vegan Lentil Enchiladas with Spicy Tomato Sauce Recipe

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4.7 from 30 reviews

These protein-rich vegan enchiladas are made with lentils, vegetables, and wholesome ingredients. They are gluten-free, plant-based, healthy, nut-free, and perfect for lunch or dinner. The dish features a flavorful enchilada filling combined with a spicy enchilada sauce, baked to perfection and topped with vegan cheese.

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, 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)
  • 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 the lentils thoroughly and place them in a medium pot. Add the vegetable broth and bring to a boil. Reduce heat to a simmer and cook with the lid on for 20 minutes or 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 all the enchilada sauce spices and cook for 2 minutes to release aromas. Stir in the flour and cook for another minute while stirring continuously. Add tomato sauce, bring to a boil, then simmer until thickened, about 5 minutes.
  3. Make the Enchilada Filling: In a skillet, heat oil over medium heat. Add chopped onion and minced garlic and sauté for 3-4 minutes. Add chopped bell peppers, tomato, grated carrot, and chopped chili peppers. Cook for 5-7 minutes, stirring occasionally. Remove from heat and set aside.
  4. Blend Dry Ingredients: Add rolled oats, sunflower seeds, ground chia or flax seeds, spice mix for filling, salt, and pepper into a food processor. Blend for 20-30 seconds until combined but not too fine.
  5. Combine Vegetables and Tomato Paste: Add the sautéed vegetables and tomato paste into the food processor with dry ingredients. Blend again until well mixed.
  6. Add Cooked Lentils: Add the cooked lentils to the food processor and blend until everything sticks together with a slightly coarse texture. If the mixture is too wet or loose, add more ground oats to thicken.
  7. Preheat Oven: Preheat your oven to 390 degrees F (200 degrees C).
  8. Assemble Enchiladas: Spread 2 heaped tablespoons (about 100 g) of the filling over each tortilla. Roll up the tortilla tightly and place seam-side down in a greased baking dish. Repeat with all tortillas.
  9. Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish. You can make two layers in a 7 x 11 inch dish or a single layer with fewer tortillas.
  10. Bake First Layer: Bake uncovered for 15 minutes in the preheated oven.
  11. Add Vegan Cheese & Finish Baking: Remove the dish from the oven and spread your preferred vegan cheese or cheese sauce on top of the enchiladas. Return to oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
  12. Serve: Serve hot, optionally garnished with fresh cilantro or greens and a drizzle of vegan sour cream if desired.

Notes

  • Use gluten-free rolled oats and flour to keep the recipe gluten-free.
  • Adjust the amount of chili peppers according to your spice preference.
  • If mixture is too wet, add extra ground oats to bind the filling better.
  • Vegan cheese or a homemade vegan cheese sauce both work well as toppings.
  • For extra flavor, garnish with fresh cilantro or serve with vegan sour cream.
  • Sunflower seeds add protein and texture but can be substituted with pumpkin seeds if preferred.

Find it online: https://sweetworldtastes.com/vegan-lentil-enchiladas-with-spicy-tomato-sauce-recipe/