Description
This vegan enchiladas recipe combines hearty lentils, crunchy sunflower seeds, and a medley of fresh vegetables wrapped in soft tortillas, all smothered in a flavorful homemade enchilada sauce and topped with melty vegan cheese. Perfect for a nutritious, protein-packed meal that satisfies cravings with vibrant spices and rich textures.
Ingredients
Scale
Filling
- 12 tortillas (22 cm in diameter)
- 7 oz vegan cheese (adjust to preference)
- 1 cup dry lentils
- 2.5 cups vegetable broth
- 0.5 cup sunflower seeds
- 1.33 cups rolled oats
- 3 heaped tbsp tomato paste
- 2 small bell peppers (any color, chopped)
- 1 medium grated carrot
- 1 medium chopped tomato
- 2 cloves garlic (minced)
- 1 large onion (chopped)
- 2 tbsp ground chia seeds (or flax seeds)
- 0.5 tbsp onion powder
- 0.5 tbsp garlic powder
- 2 tsp dried oregano
- 1-2 tsp ground cumin (adjust to taste)
- 1 tsp smoked paprika
- 1-2 whole hot chili peppers (chopped, adjust to taste)
- Sea salt and pepper (to taste)
- 1 tbsp oil (for frying veggies)
Enchilada Sauce
- 1 tbsp olive oil
- 1 tbsp gluten-free flour (or all-purpose flour)
- 2.5 cups tomato sauce
- 0.5 tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 0.25 tsp cayenne pepper (adjust as needed)
- Sea salt and pepper (to taste)
Instructions
- Preparation: Begin by thoroughly rinsing the lentils in cold water to remove any impurities.
- Cook Lentils: Place the rinsed lentils in a medium-sized pot with vegetable broth. Bring to a boil, then reduce heat to simmer. Cook for approximately 20 minutes until tender. Remove from heat and let them sit covered for 10 minutes to finish absorbing liquid.
- Make Enchilada Sauce Base: Heat 1 tbsp olive oil in a skillet over medium heat. Add all sauce spices (chili powder, onion powder, garlic powder, ground cumin, cayenne pepper, salt, and pepper) and let them sizzle for about 2 minutes to release their aromas.
- Thicken Sauce: Stir in the gluten-free flour, cooking for another minute while stirring to avoid lumps.
- Add Tomato Sauce: Pour in the tomato sauce and bring the mixture to a boil. Reduce heat and simmer for 5 minutes or until thickened. Remove from heat and set aside.
- Sauté Vegetables: In a separate skillet, heat 1 tbsp oil over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until softened.
- Add Veggies: Stir in chopped bell peppers, grated carrot, chopped tomato, and hot chili peppers. Continue sautéing for 5-7 minutes until vegetables are tender and fragrant.
- Blend Dry Ingredients: In a food processor, combine rolled oats, sunflower seeds, ground chia seeds, onion powder, garlic powder, dried oregano, smoked paprika, ground cumin, salt, and pepper. Blend for 20-30 seconds until roughly combined.
- Combine Veggies and Paste: Add the sautéed vegetables and tomato paste to the food processor bowl. Blend again until well incorporated into a thick mixture.
- Add Lentils: Mix in the cooked lentils and pulse until the mixture is sticky enough to hold together but still textured.
- Preheat Oven: Set your oven to 390°F (200°C) to prepare for baking the enchiladas.
- Assemble Enchiladas: Lay a tortilla flat and spoon about 2 heaped tablespoons of the filling down the center. Roll the tortilla tightly and place seam-side down in a greased baking dish. Repeat with all tortillas and filling.
- Add Sauce: Pour the prepared enchilada sauce evenly over all the rolled tortillas in the baking dish, ensuring full coverage.
- Bake: Place the dish in the preheated oven and bake uncovered for 15 minutes to let flavors meld and tortillas soften.
- Add Vegan Cheese: Remove from oven and sprinkle the shredded vegan cheese over the enchiladas. Return to oven for an additional 10-15 minutes until the cheese is melted and bubbly.
Notes
- Adjust the amount of hot chili peppers and cayenne pepper to control the spice level to your liking.
- Using chia or flax seeds helps bind the filling naturally, making it easier to roll the tortillas.
- Ensure the lentils are cooked until tender but not mushy for best texture.
- Feel free to substitute the rolled oats and sunflower seeds with gluten-free alternatives if necessary.
- This recipe works well for meal prep; leftover enchiladas can be refrigerated and reheated the next day.
