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
Natalie
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!’
Ela
So glad you loved my recipe, Natalie! Thanks for your amazing feedback! 🙂
Jennie
Do you know if these will freeze well?
Ela
Hey Jennie, I have yet to try freezing them. Sorry I cannot give you an advice right now. 🙂
Nicole
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!
Ela
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. 🙂
yvonne
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 🙂
Ela
Thanks a lot for your feedback, Yvonne. ❤️
chhavi
Oh my god! It looks so delicious! I have always wanted to make something like this!
Ela
Thanks! And yes you should really give it a try. 🙂
Lauren Watt
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!
Ela
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! 🙂
Tracy
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.
Ela
Wonderful! Thanks for your great feedback, Tracy. 🙂
Leah
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?
Ela
So sorry I saw your comment only today. I hope the enchiladas turned out delicious. I would have suggested draining the liquid. 🙂
Elizabeth
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.
Ela
That’s amazing, Elizabeth! Thanks a lot for your wonderful feedback 🙂
Lydia
Yum! Have you had any luck freezing these?
Ela
Hey Lydia, I never tried freezing them. Let me know if you give it a try. 🙂
Michael
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.
Ela
Thanks for your feedback, Michael. 🙂
Miranda
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?
Ela
Thank you, Miranda! Yes, simply double the recipe. 🙂
Sue s
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.
Ela
Wonderful! So happy you and your husband liked my recipe. Thanks for your feedback! 🙂
Allison Virtue
This recipe was straightforward, and delicious! I used walnuts and squeezed fresh lime on top. Winner !
Ela
So glad to hear you liked my recipe! Thanks for your feedback. 🙂
Karla
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.
Ela
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. 🙂
Sarah-Beth
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!)
Sarah-Beth
Also can leftovers be eaten cold? 🙂
Ela
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. 🙂
Laura
Passata is the same as sauce, yes
Miss Pam
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 !
Ela
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. 🙂
Angela
Seeds not nuts
Bobbi
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.
Ela
So glad they turned out pretty good! 🙂
Robbyn J
I did the same thing!!!????
Chloe Ophelia
Me to lol
Bianca Zapatka
This recipe looks so delicious!
It reminds me of vegan lasagna ????
I think this is a great variety ????
Much love,
Bianca ????❤️
Ela
Thank you, Bianca! Yes, it also tasted a little bit like lasagna!
I hope you will give it a try. 🙂
Tina
Can you tell me what size of tortilla you used for the enchiladas? Many thanks, Tina
Ela
I made my homemade tortillas, which are linked in the recipe and the diameter was about 22-23 cm. Hope this helps. 🙂
TINA DOUGHTY
Perfect, thanks so much!
Sandi Hemming
Corn or flour tortillas?
Ela
Both work. I prefer my homemade tortillas: https://elavegan.com/gluten-free-tortillas-recipe
Jodi Collins
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!
Ela
Fantastic! I am so glad you all loved the enchiladas. Thanks for your helpful feedback, Jodi! 🙂