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Create Irresistible Vegan Enchiladas With Lentils Today!

Vegan Enchiladas With Lentils 5 Steps Ultimate Delicious
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Vegan Enchiladas With Lentils: A Flavorful and Nourishing Plant-Based Delight

Ingredients

Scale
  • 12 tortillas
  • 7 ounce vegan cheese or to taste
  • 1 cup dry lentils
  • 2 1/2 cup vegetable broth
  • 1/2 cup sunflower seeds
  • 1 1/3 cup rolled oats gluten-free if needed
  • 3/4 cup 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 tablespoon chia seeds or flax seeds
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 2 teaspoon dried oregano
  • 1–2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1–2 hot chili peppers chopped
  • sea salt and pepper to taste
  • 1 tablespoon oil to fry the veggies
  • 1 tablespoon olive oil
  • 1 tablespoon gluten-free flour or all-purpose flour if not GF
  • 2 1/2 cup tomato sauce
  • 1/2 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Instructions

1. Cook Lentils: Rinse lentils and cook in vegetable broth until tender. Drain any excess liquid.

2. Prepare Filling: In a skillet, heat 1 tablespoon oil over medium heat. Sauté onion, garlic, bell peppers, carrot, tomato, and chili peppers until soft. Stir in tomato paste, sunflower seeds, oats, chia or flax seeds, and spices. Mix in cooked lentils and adjust salt and pepper to taste. Remove from heat.

3. Make Enchilada Sauce: In a small saucepan, heat olive oil over medium heat. Stir in flour and cook 1–2 minutes. Gradually whisk in tomato sauce and spices. Simmer until slightly thickened. Season with salt and pepper.

4. Assemble Enchiladas: Preheat oven to 375°F. Spread a thin layer of sauce in a baking dish. Fill each tortilla with lentil-vegetable mixture, roll up, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with vegan cheese.

5. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and slightly golden.

6. Serve: Let cool slightly before serving. Enjoy your delicious vegan enchiladas with lentils!

Notes

Customize the Filling: Feel free to experiment with different vegetables, such as zucchini, spinach, or mushrooms, to suit your preferences. You can also adjust the spice level by increasing or decreasing the amount of chili peppers.

Gluten-Free Options: To make this recipe gluten-free, simply use gluten-free tortillas and gluten-free all-purpose flour for the enchilada sauce.

Storing and Reheating: These vegan enchiladas with lentils can be prepared in advance and stored in the refrigerator for up to 4 days. When ready to serve, simply reheat in the oven or microwave until heated through.

Freezer-Friendly: Prepare the enchiladas, but instead of baking, wrap them tightly and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and bake as directed.

Nutrition

Keywords: vegan, enchiladas, lentils

Find it online: https://www.basterecipes.com/vegan-enchiladas-with-lentils/