These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. It can be made ahead and the recipe is freezer-friendly. The veggie enchilada casserole is gluten-free, plant-based, nut-free, perfect for lunch or dinner, and very tasty.
Can we please take a moment to appreciate these wholesome vegetarian enchiladas? This dish was a big hit in my house, super yummy, and I can’t wait to make it again! Has your mouth started watering yet?
How Healthy Are Lentil Enchiladas?
You might ask why I used lentils to make these enchiladas rojas. Well, I love lentils – they are an amazing source of healthy protein and contain lots of vitamins, minerals, and fiber. For example, lentils are rich in folate, copper, manganese, phosphorus, iron, and zinc.
They have a great taste and texture and combined with flavorful spices, and other plant-based ingredients, they can have a similar taste to ground meat. That’s why they are the perfect filling for veggie enchiladas. I also love that lentils are inexpensive, they cook much faster than beans or chickpeas, and they are even easier to digest.
Besides lentils, these enchiladas are stuffed with other wholesome plant-based ingredients, like sunflower seeds, rolled oats, bell peppers, tomato, carrot, onion, ground chia seeds, tomato paste, and flavorful spices.
For the full list of ingredients, measurements, and nutrition facts (calories, etc.), please check the printable recipe card below.
How to Make Vegan Enchiladas
Below you’ll find step-by-step photos. You can also watch the video for visual instructions.
Step 1: Cook Lentils
Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
Step 2: Make The Enchilada Sauce
While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute, stirring frequently. Add the tomato sauce and bring it to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
Step 3: Make The Enchilada Filling
To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
Step 4: Blend Dry Ingredients
Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
Step 5: Add Veggies
Add the cooked veggies and the tomato paste, and blend again.
Step 6: Add Cooked Lentils
Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn’t thick enough or doesn’t stick together, then add more ground oats.
Step 7: Preheat Oven
Preheat oven to 390 degrees F (200 degrees C). Also, grease a baking/casserole dish with some oil or vegan butter.
Step 8: Add Filling To Tortilla
Spread 2 heaped tablespoons (100-120 g) of enchilada filling over a tortilla.
Step 9: Roll Up Tortilla
Roll up the tortilla and place it into the prepared baking dish.
Step 10: Repeat
Repeat this step with the other tortillas.
Step 11: Add Sauce
Then pour the enchilada sauce over the tortillas. I made two layers of 4 tortillas each (7 x 11 in baking dish) but you can make just one layer with 8 tortillas. The filling is enough for 12 tortillas, so you could also make more than 8 (depending on the size of your baking dish).
Step 12: Bake
Bake the veggie enchiladas uncovered for 15 minutes. Remove from the oven, pour my easy Vegan Cheese Sauce on top (or use your favorite vegan cheese to taste), and put the enchilada casserole back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or herbs of choice (optional). You can also add a little Vegan Sour Cream on top if desired.
Helpful Tips and Variations
- Sunflower seeds – If you don’t like sunflower seeds you can, of course, also use any other seeds or nuts instead. Walnuts are a great substitute, for example.
- Other flour options – Instead of ground oats, you can use any other flour of choice. For example, a gluten-free flour mix or chickpea flour. Just make sure you use the amount mentioned in the recipe in grams.
- Tortillas – I used Homemade Gluten-Free Tortillas. Sometimes I also use these gluten-free Spinach Tortillas. However, you can use regular wheat tortillas or wraps of choice if you aren’t gluten-free.
- You can use cooked beans to make bean enchiladas or chickpeas instead of lentils. Textured protein (e.g. vegan beef) would be also an option.
- Top with vegan cheese – I topped these delicious gluten-free enchiladas with homemade vegan cheese sauce. That made them even more delicious, plus the sauce is ready in 3 minutes. However, you can certainly use store-bought vegan cheese instead!
How To Store
You can store the baked enchiladas covered in the fridge for up to 3-4 days. If you have sauce or filling leftovers, then store them separately in an airtight container in the fridge. This vegan enchilada recipe is also freezer friendly. Freeze in freezer bags for up to 3 months. Reheat covered in the oven until warmed through.
You can also prepare the sauce and the filling ahead and store it in the fridge, then assemble the enchiladas the next day.
Should you give these vegan enchiladas a try, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan, because I love to see your remakes.
Other vegan Mexican inspired recipes you might like to try:
- Mexican Pinto Bean Soup
- Vegan Tortilla Soup
- Breakfast Burritos
- Taco Cups
- Vegan Black Bean Quesadillas
- Loaded Nacho Fries
- Oven Roasted Vegetable Fajitas
- Mexican Pizza with Refried Beans
- Chili Sin Carne
Vegan Enchiladas
Ingredients
- 12 tortillas (22 cm in diameter)
- 7 oz (200 g) vegan cheese or to taste
Enchilada filling:
- 1 cup (192 g) dry lentils (*see recipe notes)
- 2 1/2 cups (600 g) vegetable broth
- 1/2 cup (70 g) sunflower seeds (*see recipe notes)
- 1 1/3 cup (120 g) rolled oats gluten-free if needed (*see recipe notes)
- 3 heaped tbsp (120 g) 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 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 (or less if you don't like it too spicy)
- 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 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 thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
- While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute, stirring frequently. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
- To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
- Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
- Add the cooked veggies and the tomato paste, and blend again.
- Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn't thick enough or doesn't stick together, then add more ground oats.
- Preheat oven to 390 degrees F (200 degrees C).
- Spread 2 heaped tablespoons (100 g) of enchilada filling over a tortilla.
- Roll up the tortilla and place it into a greased baking dish.
- Repeat this step with the other tortillas.
- Then pour the enchilada sauce on top of the tortillas. I made two layers of 4 tortillas each (7 x 11 in baking dish) but you can make just one layer with 8 tortillas. The filling is enough for 12 tortillas, so you could also make more than 8 (depending on the size of your baking dish).
- Bake uncovered for 15 minutes. Remove from the oven, pour my easy vegan cheese sauce on top (or use your favorite vegan cheese to taste), and put the enchiladas back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or greens of choice (optional). You can also pour a little vegan sour cream on top if desired.
Notes
Video Of The Recipe
- Lentils: I typically use brown lentils which cook in about 20-25 minutes, if soaked beforehand in lukewarm water. You can use 2 1/2 cups cooked lentils or beans instead (and skip the veggie broth).
- Seeds: You can use other seeds or nuts (e.g. walnuts) instead of sunflower seeds.
- Flour: Chickpea flour is a good alternative for oats. Any other flour should work too.
- Tortillas: You can use regular flour tortillas or gluten-free tortillas.
- Check the blog post for storing instructions and other helpful tips.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Awesome! Ive made this recipe a few times for my self and friends (all non vegans) and have only received rave reviews. I do tend to add more spices and tweak the amount of certain ingredients i use, but thats just because ive made it so may times that ive really honed in on the perfect recipe for me and my preferences.
That’s awesome, Wes! I am so glad it’s one of your favorite recipes. Thanks for your feedback. 🙂
I really really wanted to like these, but they just weren’t very good : ( I’m honestly dumbfounded by all the rave reviews. The lentil mixture was very very bland and the sauce just wasn’t good enough to overcompensate for the lack of taste. In theory, I love these with all the healthful ingredients, but in reality, they ended up being a huge waste of time.
Sorry, you didn’t like them, Tiffany. They are very popular on my blog and I love them a lot. I hope you will find a different recipe that you enjoy. 🙂
This was great! I made it tonight, though I cheated with jarred enchilada sauce. I did make your vegan cheese sauce, though, using the arrowroot substitution. This was super filling and yummy! We’ll make this again for sure. Thanks for posting!
Sounds great, Laurel. Thanks for sharing. 🙂
I loved the recipe, but I think that the chickpea flour taste was too intense. It tasted like raw chickpea. Next time I will try with oats! Thank you so much for sharing it with us! 🙂
Hi Eleni, I don’t think oat flour would work. You could try cornflour instead. 🙂
I think there is an error in the notes section above that she is referring to that says you can use chickpea flour instead of Oats.
Really tasty recipe though! Thanks
This was my first time visiting Ela’s site and oh, how marvelous these enchiladas were! Like another reviewer mentioned, I hesitated initially because I worried they would be mushy and lack texture, but I was wrong. I made the recipe as it’s written and it was delicious. I used a combination of corn tortillas and almond flour tortillas – both turned out perfectly. Served with Ela’s cheese recipe, avocado slices and some micro greens on top, mmm. My husband and 14 month old gobbled it up. I will definitely be adding this one to the rotation! Excited to try more of your recipes, Ela. Thank you!
That’s awesome, Keeley! I am so glad you liked the enchiladas. 🙂
Thanks for your feedback!
Elllllaaaa, I was less than excited about these enchiladas after I made the filling b/c I’m all about texture and it just didn’t look good, but wow was I surprised with the final dish. Equally, happy about this new find was by boyfriend who is already asking when I’m going to make them again. Needless to say, what good flavors. In the end I really liked the texture of the filling after it was all said and done. I feel like if I ever make this for a non-vegan family member or friend they would not miss the meat. Oh, and definitely better day 2 and 3. I also had so much leftover filling, which was great because this recipe was time consuming, but overall worth every bit of my recent Sunday afternoon. Excited to try more of your savory recipes since I usually just go to you for sweets.
That’s fantastic, Sommer! Thanks so much for your thorough feedback. 🙂
Tha n you for this delicious recipe. Tried this tonight, and it was insanely good. I cut the recipe in half but now I wish I had just made it all and froze the leftovers. I never thought oats/chia seeds/sunflower seeds would work in enchiladas, but the texture was perfect and the taste was on point.
So happy they turned out delicious, Sam! Thanks for your feedback. 🙂
I didn’t even get a chance to take a pic before it was all gone! This is so delicious! I followed the recipe, except I didn’t have enough tomato sauce so I added about a cup of medium heat Picante sauce, and I omitted the hot chili (the kids don’t like it too hot.) Yummy!!! Thank you so much!
Looks amazing, will try with Chickpea or Cassava flour wraps.
Enjoy! 🙂
Super yummy! My mexican loving husband adored and couldn’t stop talking about it. Will make again for sure.
That’s such amazing feedback! Thanks a lot, Trinity. 🙂
Which tortilla Recipe do you use?
Hi Inge, it’s linked twice in the blog post. 🙂
Here is the direct link: https://elavegan.com/gluten-free-tortillas-recipe/
WOW!! These were better than any enchilada I have ever had, Being fairly new to the Whole Food Plant Based world, I was so glad to have these in my rotation. A bit of work, a few extra dishes. BUT, SO worth it in my opinion. It was great to have such a filling satisfying dinner tonight. I used the whole wheat flour tortillas I had, I think though next time I will use corn tortillas. Great Job with this recipe!
Yay, that’s amazing! I am so glad you enjoyed the meal. Thanks for your fantastic feedback Chrissy! 🙂
These were delicious!!!..a bit labor intensive but worth it (and I did not even make the tortillas). I really don’t know how you came up with the recipe for the filling but it is great! I used a whole pack of mini corn tortillas built in 2 layers of rolls in a large pyrex baking dish. Next time I may make extra enchilada sauce to put in between the layered enchiladas. I am saving this recipe to my favorites list. Thank you!
Fantastic! I am so glad they turned out delicious, Natalie. 🙂
These are definitely the best vegan enchiladas I’ve tried. They actually taste like enchiladas and not just vegetables baked in a tortilla like other vegan recipes. Will definitely make again!
Wow, thanks so much for your amazing comment, Claire! I am so happy you loved the recipe. 🙂
This was an awesome dish. I had it on stamdby forever! So glad I made it. Lots of leftovers. I did make a few subs canned fire roasted tomatoes vs fresh, green chiles instead of hot peppers. Plus added mushrooms. Yum!!!
Sounds amazing Jamie! Thanks for your feedback. 🙂
Lovely Enchiladas! I used 2 carrots and omitted the tomato. I only blended 1/2 the lentils and veggies, and folded the rest in to have a more varied texture. I’ll be making my own enchilada sauce from now on.! They definitely had some spice to them, which I liked. Thank you for opening my eyes to a new type of enchiladas!
My pleasure, Kim! I am so glad they turned out delicious. 🙂
I really liked these, and thought the sauce was really tasty. I liked how the filling was kind of mushed together, since I’m not a huge lentil fan. I had lots of filling, but my peppers were pretty big and I used two smaller carrots.
So glad you liked the recipe, Cathy! Thanks for your feedback. 🙂
Hey Ela!
This recipe looks amazing and I’m hoping to make it soon, as a special dinner for my partner and I.
Got a question tho: I have never had enchilada before, and I can’t really tell from the picture how many portions these are since I can’t imagine how filling this will be. SO my question is: how many enchiladas would one only person have? What would you say?
Thank you so much! For this recipe and for the whole blog. You are making me experiment and try new recipes from different cultures which you’ve already turned vegan, and I’m loving every one of them.
Love x
Hey Yolanda, thanks for your compliments! It depends on the size of your tortillas and how much you eat (different from every person). The filling is enough for 12 enchiladas and I often eat about 3, sometimes more. Hope this helps. 🙂
Wow wow!! This recipe is AMAZING! Vegan or not, this is so delicious it’ll knock your socks off. I’m making this again!! I used corn tortillas because I’m gluten intolerant and I layered the tortillas bc mine kept falling apart. So it went tortillas. enchilada sauce, vegan cheese, and repeated until I filled my casserole dish topped with cilantro.. I was also low on some seasonings so used a whole package of gf taco seasoning after I dumped the lentils in the food processor. I can’t tell you how much my husband and I love this recipe. Thank you thank you!! My hats off to you.
Wow, thanks so much for your amazing feedback, Kolbi! I am super happy you loved it so much. 🙂
Five stars! Husband said it’s the best enchilada he’s had in his whole life. Thanks for an awesome recipe! Loved it and will make again 🙂
Yay! I am so glad you both loved the recipe! Thanks for your great feedback, Nicki! 🙂
This dish was delicious! I didn’t have any seeds, so skipped that, and I substituted Corn tortillas for the flour wraps to make it GF. Finally, I was a bit lazy so I layered everything like a lasagna, topping with a little bit of vegan cheese. This was so good! It checked all the boxes for comfort food. Thank you!
My pleasure! I am happy you loved the recipe, Kathleen! 🙂
Hey Ela! The recipe looks absolutely fantastic! Since I’ll be making it tomorrow noon, I have something to ask: is there anything I should br cautious about? Anything worth paying attention at? Like, not overmixing the batter or anything else that needs to be executed carefully for this recipe?
Thanks in advance😊
Hi Chloe, actually nothing specific. It just takes a while when you make everything yourself like I did (homemade tortillas and the vegan cheese sauce).
You can check out the comments, maybe you will find some interesting tips that might be helpful.
Enjoy the meal. 🙂
I’ve recently started my journey on a plant based diet in the hopes it help with my many health issues. I wish I’d found you sooner as I would have started this change years ago! OMG! These enchiladas are so delicious. I’ve never been a big meat eater anyway but you wouldn’t even miss it in these. They are hearty, packed with spicy flavour and your cheese sauce is da bomb!!! Thank you so much. I can’t wait to try more of your recipes!
My pleasure, Brooke! I am so glad you enjoyed the enchiladas and my vegan cheese sauce. 🙂
I am a picky, PICKY person. I try tons of new things, but end up giving 85% of mine to my partner because I just cant. I was fairly skeptical about this recipe, but it had so many good comments so I tried it tonight.
I WILL say, I had to modify it a bit-no bell peppers or regular peppers, just did more tomatos in their place, and then I toned down the cayenne and Chile powder.
Its AMAZING! Who would think to put sunflower seeds with oatmeal and lentils? But it’s absolutely delicious!!! My partner ate his portion in about 5 minutes.
It was still a little spicy for me-I’m a wimp though- but a dollop of vegan sour cream made it perfect for me!
I’m absolutely making this again!!!
Thanks so much for giving me another staple recipe, it happens so rarely for me.
Aww, you are very welcome, Desi! I am glad you and your partner loved the recipe. 🙂
Once again, AMAZING recipe! I used walnuts and pumpkin seeds instead of sunflower seeds and oats based on what I had handy. I also didn’t have any tomato paste but the consistency turned out perfect. My non-vegan boyfriend was nervous when he saw the nuts and chia seeds going into the mix but ended up loving the final product! Thanks for this delicious and protein-packed recipe, I’ll definitely be making it again! 🙂
Aww, that’s awesome Jessi! I am so glad you and your boyfriend enjoyed the recipe. 🙂 Thanks for your great feedback!
Quick question..
I want to make these today without having to go to the market. I only have half a cup of brown lentils left. Can I safely cut recipe in half? I do have a whole bag of green mung beans. I can start soaking now and make half lentil half mung beans? Would that yield same flavor results?
Thank you!
Yes, you can cut the recipe in half! No need to add to mug beans. 🙂
Quite delicious!! Makes a lot of food, will have to cut in half for next time. Cheese sauce was a wonderful added touch. Thank you.
Glad you liked it, Sarah! 🙂
Could you post the nutrition of the filling just by itself? so I can figure out the calories without the tortilla as that varies by type?
ALOT of filling here… so I upped the enchilada filling to 1/4 each. Still made 12.
Also, next time I will cook the veggies in the pot of lentils to make life easier.
The texture pictures were helpful, but I also would like some chunky veggies left,
Glad I gave lentils another go in mexican style food. <3
Amazing. Served without cheese and just with cilantro and they were incredible. Thank you. Vegans and non vegans in my family enjoyed.
That’s awesome, Kat! Thanks for your feedback. 🙂
This was so delicious and contained such healthy ingredients. My family loved it. While it did have multiple steps and ingredients, it was worth the effort!
Thanks for your feedback, Debbie! I am so glad you liked the recipe. 🙂
Was very good,that sauce is way better than can.I wonder if anyone has tried the filling in a tamale?I bet it would be great.Thank you for a well written and delicious recipe.
I am glad you liked the recipe, Carol! 🙂
Good but taste of sunflower seeds is strong. If I made it again I might use half as much as recipe calls for.
This is seriously my favorite enchilada recipe of all time! My carnivorous husband and picky daughter like them too! For anyone who is curious, I have tried freezing them and they come out great! Just cook an extra 15-20 minutes.
Thanks so much for your helpful comment, Laura! I am so glad you loved the recipe. 🙂
Thank you I was wondering if I could prep these on the weekend and freeze them for another day!
Hi Cari, I think that should be fine. 🙂
Just curious where the veg broth came into play? It’s not in the directions for the filing, and I ended up not using it and they turned it fine. Just wondering Haha
Any tvp (textured veg protien) fans out there, i added .5 cups to the filling to give it a bit of a beef texture and that turned out well :] next time though may just cook it separate and add it last with the lentils so it gets pureed less
Hey Allison, did you check the very first instruction step? “Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender).” 🙂
Did you use cooked lentils? I am glad you liked the recipe. 🙂
I made this for my family and my husband who isn’t a vegan. My son told me not to tell him what was in it until after he ate it. Everyone had seconds and LOVED it! They were so surprised with the ingredients and I was happy to make a healthy delicious meal for my family! Thank you for this!
Aww that’s awesome, Jacqueline! I am very glad everyone enjoyed this healthy dish. Thanks for your great fedback! 🙂
Would live to see calorie/nutrition info on this recipe. Tastes great.
My coworker brought these in, and wow! I thought I HATED lentils! I would love to make these for my family. Can you please ballpark the basic nutrition in terms of calories and protein? Thanks!!!
So glad you liked the recipe! Once I have more time I will calculate the nutrition facts. 🙂
Made these for dinner last night and they turned out great. They were even better today as left overs which I don’t ever eat left overs but these were so flavorful I couldn’t wait to eat it today. My inside filling made so much that I was able to make ten and still have enough to freeze half of it so next time I don’t have to make the filling. It was very time consuming to make this recipe however because I also made the home made tortillas and the home made cheese sauce. I loved the tortillas. I sent the recipe to my friend to try. Super easy and delicious. Will definitely make again ?
Wonderful! I am so happy you loved the enchiladas and the homemade tortillas and vegan cheese sauce. Thanks for taking the time to leave a feedback!
Best wishes, Ela
Delicious!!!!!!! Will definitely make again!!! Lots of work but well worth it!!
Glad you enjoyed the recipe, Laurence! Thanks for your feedback. ?
OMG!! The flavor of the filling is Ah-Mazing!!! My filling came out awesome, so did my sauce and cheese, I made both spicy with more peppers. However I failed on the tortillas, I followed your recipe but could not get them thin enough and the end result was “Doughy” not sure what I did wrong, I cooked them in a cast iron skillet. Thanks Elavegan these enchiladas rock. My bandmates didnt even know they were Vegan!!!!!! ??❤❤❤❤
Yay, I am so glad you loved the enchiladas! As regards the tortillas, a cast iron skillet never worked for me (no matter which recipe I tried).
Thanks for your great feedback. 🙂
Thank you for this great tasting recipe. I’ll definitely make this again. The filling was the perfect texture.
I am so glad you liked this recipe, Nani! Thanks for your amazing feedback. 🙂
I made these last night and they were delicious!! I was scared at first bc I am new to cooking and try to stick to recipes with 5 or fewer ingredients (lol) but your recipe was so easy to follow and they turned out perfect. thanks so much for sharing!!
That’s awesome! So happy you loved the recipe, Mary! 🙂
Delicious. The flavours are great. You need a good sized food processor to hold everything when blending. My husband gives these 2 thumbs up and said I could make them again. I only made 6 as that was all the tortilla shells I had on hand. I will freeze the remaining filling and make them fresh for the the next time.
Thanks for your great feedback, Heather! 🙂
Do you think pumpkin seeds would be an okay substitute for sunflower seeds?
Yes, absolutely! 🙂
This was really really good. All usual mexican vegan dishes use black beans and corn and this is a really nice change with amazing flavor. My whole family loved it. Definetly a keeper.
Super happy you loved this recipe, Melisa. Thanks for leaving a great feedback! 🙂
Do you think canned chickpeas would yeild the same texture as the lentils? I have a ton of those that I need to use.
Sure, chickpeas will work great as well. 🙂
wow you really went all out in the description with so many images..
i thank you very much <3
im a pretty crappy cook. or more like hopeless without a recipie this looks delicious. definetly trying it this week
I hope you will like the recipe! Enjoy! 🙂
Made this recipe tonight for dinner, they came out very good. Will be making again, didnt have sun flower seeds substituted with cashews and it was really good. Thanks for the recipe.
That’s wonderful! Thanks for your feedback. 🙂
Made these but used lasagne sheets rolled up
Also used cornflour in cheese sauce and it was delicious
Tasty recipe will use it all the time
Many thanks
That’s awesome! And this is such a great idea to use lasagne sheets. 🙂
You mentioned that chickpea flour can replace the oats? How much do I use? Thanks
You can try it with 1 cup of chickpea flour (120 grams). Let me know how it turns out. 🙂
Thank you ????
Is it possible to use red lentils instead of green lentils? If yes, would any adjustments need to be made to the quantity?
Hey Judy! I haven’t made this recipe with red lentils yet. I normally use brown or green lentils. I prefer brown ones since they cook faster. However, you can use the same amount (1 cup) of red lentils.
Hi
Do you by chance have the nutrition facts for this recipe? It was very good!
Hey Kyla! Unfortunately, I don’t. However, you could check out Cronometer.com and enter all ingredients there, it will calculate the nutrition facts. 🙂
I am glad you liked the recipe. Thanks for your kind feedback! 🙂
These are TO DIE FOR! I’ve made them twice for myself and my housemates, and they are so good!
That’s amazing! I am very glad you like my vegan enchiladas! 🙂
Can I make this without the chia seeds or flax seeds?
I think this should work since the lentils will hold the mixture together. Please report back if you give it a try. 🙂
Sometime I get nervous trying out a random recipe I see on Pinterest. But these were INCREDIBLE. I loved that they are hearty and satisfying. And lots of protein. And full of good for you ingredients. So so happy to have tried this. Will definitely be making these again. Awesome job and much appreciated!’
So glad you loved my recipe, Natalie! Thanks for your amazing feedback! 🙂
Do you know if these will freeze well?
Hey Jennie, I have yet to try freezing them. Sorry I cannot give you an advice right now. 🙂
If you want to use all the pots and dishes in your kitchen this is the recipe for you! The taste was great, maybe a little salty for my liking but it takes SO many pans and bowls. I thought my husband was going to have a conniption!
Hi Nicole, I am glad you liked the taste of the enchiladas. Yes, it’s definitely not possible to make enchiladas in just one pot… However, I never used more than two pans, one pot for the lentils, a food processor, and the baking dish.
As regards the saltiness, the recipe clearly says to use salt to taste, so I wouldn’t blame the recipe if you added a little bit too much salt. 🙂
Hi, excited to try, here are a couple adjustments I will make next time, I will probably cut the oatmeal down a bit . Also add another tomato. possibly, but I don’t think I had quite enough tomato paste on hand. To be honest before cooking it I tasted the filling and wasn’t too sure, but then once it was heated up and cooked, YUM so much better than I expected. My tortillas broke up too but if I made again I would probably heat up in either sauce or a little oil as I do when I have made traditional enchiladas. Definitely took me longer than 1/2 hour prep, but happy to have some food for dinner and lunch (doing my Sunday prep). Thanks for the recipe! Going to try the vegan cheese sauce next but was too tired this time and had to jump in the pool 🙂
Thanks a lot for your feedback, Yvonne. ❤️
Oh my god! It looks so delicious! I have always wanted to make something like this!
Thanks! And yes you should really give it a try. 🙂
These are absolutely wonderful!!!! I used corn tortillas and they broke when I tried to roll them up, so I made more of a lasagna style casserole (i fold the tortillas in half with filling in the middle, them layered them with the filling then the sauce) And i didn’t have carrots so i used squash!! great for left overs too, thanks for sharing this!
Thanks so much for your great feedback, Lauren. You can try out my tortilla recipe next time, the tortillas never break. Great idea to use squash! 🙂
I made these last night for dinner and I have to say they were SOOO delish!! Thank you for this recipe! It will be part of my regular rotation now.
Wonderful! Thanks for your great feedback, Tracy. 🙂
Hey, I am making this now (so many steps lol!)
The pot with lentils has liquid in it. Should I drain it or pour the liquid along with the lentils?
So sorry I saw your comment only today. I hope the enchiladas turned out delicious. I would have suggested draining the liquid. 🙂
Made these tonight and I can say from experience that they are delicious! Like another reviewer I didn’t puree the veggies as we like a little more texture. I doubled the carrot and added chopped mushrooms. I added more tomato paste–at least another tablespoon or two beyond what’s called for, for added richness. A wonderful recipe! Thank you, Ela.
That’s amazing, Elizabeth! Thanks a lot for your wonderful feedback 🙂
Yum! Have you had any luck freezing these?
Hey Lydia, I never tried freezing them. Let me know if you give it a try. 🙂
So these are pretty good. The cheese sauce is amazing! ( I made with arrowroot powder). I will say tho, I made the entire recipe by the numbers and the filling made enough for 22 enchiladas (2 heaping tbsp each). My baking dish held 9 enchiladas and one batch of the cheese sauce was perfect. There was enough of the enchilada sauce to make 9 more. Anyway… it was good. Oh and btw you better have a 12 cup food processor or you are doomed. It filled mine to the tip top.
Thanks for your feedback, Michael. 🙂
This looks really great!! I’m always trying to find vegan meals for my sister and I’ll have to try this one! Thanks! If I wanted to double the quantity, should I simply double the recipe?
Thank you, Miranda! Yes, simply double the recipe. 🙂
Excellent! My meat eating husband commented yum 3x while he was eating it. I kept the veggies chunky and added broccoli, mushrooms and spinach. The enchilada sauce was great and I added the 3 min cheese sauce on top with sour cream and guacamole. Looking forward to left overs at lunch today.
Wonderful! So happy you and your husband liked my recipe. Thanks for your feedback! 🙂
This recipe was straightforward, and delicious! I used walnuts and squeezed fresh lime on top. Winner !
So glad to hear you liked my recipe! Thanks for your feedback. 🙂
These were very good! However, after using ten tortillas with at least 3 big spoonfuls of filling each there’s about a cup of the filling left. AND I used only one pepper along with the other veggies.
In any case… totally yummy. I put the lentils, veggies (1 chipotle in adobo for the chili pepper and only 1 bell pepper), and spices in the slower cooker with 2c water and let it cook on high for a few hours. I used walnuts instead of the sunflower seeds , a combo of chia and flax, and nixed the tomato paste because I was out (but I don’t think it was missing any flavor).
When rolling the tortillas, I sprinkled in some frozen corn and drizzled some cheese sauce. In hindsight, I should have added chopped spinach! I love love love the cheese sauce, but since I used some inside, I ran out… so I got a small pan with the rest of the sauce and the fam got cheddar cheese on theirs.
Thank you very much, Karla! Such a wonderful review, which I saw only today because your comment was in my spam folder. I am glad you liked this recipe. 🙂
These look nice! What do you mean by tomatoes sauce? Do you mean passata or tinned tomatoes or chopped tomatoes or like ketchup? (Sorry I’m British, I’m confused as our tomato sauce is ketchup and you don’t cook that!)
Also can leftovers be eaten cold? 🙂
Hi Sarah-Beth, I mean passata but you can also use tinned (pureed) tomatoes. And yes, leftovers can be eaten cold but it tastes better warm. 🙂
Passata is the same as sauce, yes
These are not “nut-free” recipe calls for sunflower seeds and you suggest a substitute such as walnut. Also oats tend to be contaminated with wheat because they are often processed in the same plant. So for those truly sensitive like my grandaughter use gluten-free pats! Just saying…..still I’m gonna try these !
Sunflower seeds are seeds, not nuts (walnuts are just a substitute for those who actually can tolerate nuts but can’t have sunflower seeds…). Also, the recipe says to use oats (GF if needed). GF means gluten-free. Hope this clarifies your concern. 🙂
Seeds not nuts
Enchiladas all wrapped and ready to go in the oven…then I saw the tomato paste sitting on the counter. ???? They came out pretty good. I’m looking forward to making these again with ALL of the ingredients. Thanks for sharing.
So glad they turned out pretty good! 🙂
I did the same thing!!!????
Me to lol
This recipe looks so delicious!
It reminds me of vegan lasagna ????
I think this is a great variety ????
Much love,
Bianca ????❤️
Thank you, Bianca! Yes, it also tasted a little bit like lasagna!
I hope you will give it a try. 🙂
Can you tell me what size of tortilla you used for the enchiladas? Many thanks, Tina
I made my homemade tortillas, which are linked in the recipe and the diameter was about 22-23 cm. Hope this helps. 🙂
Perfect, thanks so much!
Corn or flour tortillas?
Both work. I prefer my homemade tortillas: https://elavegan.com/gluten-free-tortillas-recipe
I made these amazing enchiladas for supper tonight, they are AMAZING! Even my picky eaters loved them! I did add a little heat to the enchilada sauce! Thank you Elavegan! This is definitely a keeper! You keep amazing me with your ingenious recipes!’ I made a double batch, I had to make extra tortillas because my family loved to spread the filling on a tortilla and eat it before I could put it in the oven! Most everyone was full so yea, leftovers! ❤️❤️ Great lunch timeidea!! I tried to take pictures but can’t figure that out!
Fantastic! I am so glad you all loved the enchiladas. Thanks for your helpful feedback, Jodi! 🙂