Description
Savory lentil loaded vegan enchiladas bring Mexican cuisine’s hearty comfort to plant-based dining. Spicy lentil filling, zesty sauce, and warm tortillas create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 12 tortillas (22 cm in diameter)
- 1 cup (192 g) dry lentils
- 7 oz (200 g) vegan cheese or to taste
- 2 ½ cups (600 g) vegetable broth
- 2 ½ cups (600 g) tomato sauce
- 1 large onion, chopped
- 2 small bell peppers, chopped
- 1 medium-sized tomato, chopped
- 1 medium-sized carrot, grated
- 2 cloves garlic, minced
- ½ cup (70 g) sunflower seeds
- 2 tbsps chia seeds (ground) or flax seeds
- 1 ⅓ cup (120 g) rolled oats, gluten-free if needed
- 3 heaped tbsps (120 g) tomato paste
- 1 tbsp olive oil
- 1 tbsp gluten-free flour (or all-purpose flour if not GF)
- ½ tbsp onion powder
- ½ tbsp garlic powder
- 2 tsps dried oregano
- 1–2 tsps ground cumin
- 1 tsp smoked paprika
- 1–2 hot chili peppers (chopped)
- ½ tbsp chili powder
- 1 tsp onion powder
Instructions
- Lentil Preparation: Rinse lentils thoroughly and simmer in vegetable broth for 20-30 minutes until tender, allowing them to absorb liquid completely and develop a rich, soft texture.
- Sauce Creation: Heat olive oil and toast spices, whisk in flour to create a smooth base, then gradually blend in tomato sauce, simmering until the mixture thickens and develops a deep, complex flavor profile.
- Vegetable Medley: Sauté onions, garlic, bell peppers, tomatoes, and carrots in a skillet until softened, infusing the mixture with dried herbs and spices to elevate the overall taste and aroma.
- Filling Composition: Merge sautéed vegetables with tomato paste and cooked lentils, blending until the mixture forms a cohesive, spreadable filling with robust flavor and consistent texture.
- Tortilla Assembly: Warm tortillas to increase pliability, then carefully spread lentil-vegetable mixture across each tortilla, rolling into compact cylindrical shapes and positioning seam-side down in a prepared baking dish.
- Baking Process: Cover enchiladas with prepared tomato sauce, then bake in a preheated oven at 390°F (200°C) for 25-30 minutes, adding vegan cheese during the final 10-15 minutes to achieve a golden, crispy exterior and melted topping.
Notes
- Rinse Thoroughly: Remove any dirt or debris from lentils by using cool running water, ensuring a clean and safe base for your enchiladas.
- Spice Activation: Toast spices in hot oil to unlock deeper, more complex flavor profiles that will elevate the entire dish’s taste experience.
- Vegetable Texture Tip: Sauté vegetables until they become soft and translucent to develop natural sweetness and prevent watery filling.
- Cheese Melting Strategy: Allow vegan cheese to melt completely and edges to crisp for optimal texture and visual appeal, creating a golden, appetizing finish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 0 mg