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 (22 cm in diameter)
- Easy vegan cheese sauce or vegan cheese to taste
- 1 cup dry lentils (200 g) *see recipe notes
- 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 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. 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 (100-120 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).
- Bake uncovered for 15 minutes. Remove from 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 bit of vegan sour cream on top if desired.
- I typically use brown lentils which cook in about 20-25 minutes.
- You can use other seeds or nuts (e.g. walnuts) instead of sunflower seeds.
- Chickpea flour is a good alternative for oats.