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Vegan Lentil and Vegetable Enchiladas with Homemade Enchilada Sauce Recipe

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4.4 from 67 reviews

  • Author: Ezabella
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

These Vegan Enchiladas are a wholesome, flavorful plant-based dish featuring a hearty lentil and vegetable filling wrapped in tortillas, smothered in a rich homemade enchilada sauce, and topped with vegan cheese. Perfectly seasoned with aromatic spices and baked to perfection, this recipe offers a comforting and nutritious meal suitable for vegans and those looking for a delicious dairy-free alternative.

Ingredients

Filling:

  • 12 tortillas (22 cm in diameter)
  • 7 oz vegan cheese (or to taste)
  • 1 cup dry lentils
  • 2 1/2 cups vegetable broth
  • 1/2 cup sunflower seeds
  • 1 1/3 cup rolled oats (gluten-free if needed)
  • 3 heaped tbsp tomato paste
  • 2 small bell peppers
  • 1 medium-sized carrot (grated)
  • 1 medium-sized tomato (chopped)
  • 2 cloves garlic (minced)
  • 1 large onion (chopped)
  • 2 tbsp ground chia seeds or flax seeds
  • Spice mix for filling: 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, adjust to taste)
  • 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 1/2 cups tomato sauce
  • Spice mix for sauce: 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

  1. Cook Lentils: Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add vegetable broth and bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes or until lentils are tender. Remove from heat and keep covered for an additional 10 minutes.
  2. Prepare Enchilada Sauce: Heat olive oil in a skillet over medium heat. Add all sauce spices and cook for about 2 minutes to release their aromas. Stir in flour and cook for an additional minute, stirring frequently. Add tomato sauce, bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
  3. Sauté Vegetables: In a skillet, heat 1 tbsp oil over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes. Add chopped bell peppers, chopped tomato, grated carrot, and chopped chili peppers. Continue sautéing for 5-7 minutes until vegetables are softened. Remove from heat and set aside.
  4. Blend Dry Ingredients: Place oats, sunflower seeds, ground chia seeds, filling spice mix, salt, and pepper into a food processor. Blend for 20-30 seconds until finely ground.
  5. Combine Filling Base: Add the sautéed vegetables and tomato paste to the food processor and blend until incorporated.
  6. Add Lentils: Finally, add the cooked lentils and blend until the mixture sticks together and has a cohesive texture. If too loose, add additional ground oats to thicken.
  7. Preheat Oven: Set oven to 390°F (200°C) to prep for baking the enchiladas.
  8. Assemble Enchiladas: Spread about 2 heaped tablespoons (approx. 100 g) of the enchilada filling evenly over each tortilla.
  9. Roll Tortillas: Carefully roll up each tortilla and place seam-side down in a greased baking dish. Repeat with remaining tortillas.
  10. Layer and Add Sauce: Arrange rolled tortillas in the baking dish (two layers of 4 or one layer of 8 suggested, depending on dish size). Pour the prepared enchilada sauce evenly over the top of the tortillas.
  11. Bake Initial: Bake uncovered in the preheated oven for 15 minutes to warm through and meld flavors.
  12. Add Cheese and Final Bake: Remove enchiladas from oven and top with vegan cheese or vegan cheese sauce. Return to oven and bake for 10-15 minutes more until cheese is melted and slightly browned.
  13. Serve: Serve hot, optionally garnished with fresh cilantro, greens, or a dollop of vegan sour cream for extra flavor.

Notes

  • Use gluten-free rolled oats and flour if you require a gluten-free version of this dish.
  • Sunflower seeds add a nice texture and protein, but you can substitute with pumpkin seeds or nuts if preferred.
  • Ground chia or flax seeds help bind the filling; grind them fresh for best results.
  • Adjust chili peppers to your spice tolerance; remove seeds for milder heat.
  • The mixture should stick together well; add more ground oats if it feels too loose.
  • If vegan cheese is unavailable, you can make a simple vegan cheese sauce or omit entirely.
  • This recipe yields enough filling for 12 tortillas; baking dishes can be adjusted accordingly.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://kitchenloving.com/vegan-lentil-and-vegetable-enchiladas-with-homemade-enchilada-sauce-recipe/