Vegan Enchiladas
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.
Servings 12 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 Facts
Vegan Enchiladas
Amount per Serving
Calories
330
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
10
%
Carbohydrates
44
g
15
%
Fiber
10
g
40
%
Sugar
6
g
7
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.