Vegan enchiladas recipe with lentils
Can we please take a moment to appreciate these protein-rich vegan enchiladas? They were a big hit in my house and I can’t wait to make them again, because they are super yummy! Not only are they delicious but they are also rich in protein, gluten-free, plant-based, nut-free, and they contain only wholesome ingredients. Did your mouth start watering already?
You might ask why I used lentils to make these vegan enchiladas. 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 even remind a little bit of ground meat. That’s why they are the perfect filling for vegan enchiladas. I also love that lentils are inexpensive, they cook much faster than beans or chickpeas, and they are even easier to digest.
Vegan enchiladas with wholesome ingredients
These vegan enchiladas are stuffed with only wholesome plant-based ingredients, like lentils, sunflower seeds, rolled oats, bell peppers, tomato, carrot, onion, ground chia seeds, tomato paste, and flavorful spices. If you are not a fan of sunflower seeds you can, of course, also use any other seeds or nuts instead. Walnuts are a great substitute, for example. Instead of ground oats, you can use any other flour of choice, e.g. a gluten-free flour mix or chickpea flour. Just make sure you use the amount mentioned in the recipe in grams.
These vegan enchiladas are:
- Perfect for lunch or dinner
- Easy to make
Topped with my easy vegan cheese sauce
I topped these delicious vegan enchiladas with my easy vegan cheese sauce which made them even more delicious. You can use store-bought vegan cheese instead but I would recommend my sauce recipe since it takes only 3 minutes to make it!
Should you recreate my vegan enchiladas, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, nut-free, perfect for lunch or dinner and very tasty.
- 12 tortillas
- Easy vegan cheese sauce (or vegan cheese to taste)
- 1 cup dry green lentils ((200 g))
- 2 1/2 cups vegetable broth ((600 ml))
- 1 cup sunflower seeds ((140 g) *see recipe notes)
- 1 1/3 cup rolled oats ((GF if needed) (120 g) *see recipe notes)
- 3 heaped tbsp tomato paste ((120 g))
- 2 bell peppers
- 1 medium-sized carrot, (grated)
- 1 medium-sized tomato, (chopped)
- 2 cloves of garlic, (minced)
- 1 large onion, (chopped)
- 2 tbsp ground chia seeds (or flax seeds)
- spice mix: (1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 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
- 1 tbsp olive oil
- 1 tbsp gluten-free flour ((or all-purpose flour if not GF))
- 2 1/2 cups tomato sauce ((600 g))
- 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
- 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 25 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. 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 sauce, 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 (100-120 g) of enchilada filling over the surface of a tortilla.
Roll up the tortilla and place in 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).
You can use other seeds or nuts (e.g. walnuts) instead of sunflower seeds
Chickpea flour is a good alternative for oats
If you are using Pinterest, feel free to pin the following photo:
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