When the sun starts to set and I crave something warm and comforting, my thoughts invariably drift to these Vegan Enchiladas with Lentils. The moment I pull them from the oven, my kitchen fills with the enticing aroma of spices mingling with melting vegan cheese—a sensory delight that instantly puts me at ease. This dish is not just a feast for the eyes; it’s a vibrant celebration of flavors that keeps my taste buds dancing.
Just imagine biting into a perfectly rolled tortilla, with each layer revealing a rich filling of seasoned lentils, colorful veggies, and a hint of heat. They’re ideal for a cozy family dinner or as a crowd-pleasing dish for your next gathering. Plus, with simple ingredients and straightforward steps, you’ll have a wholesome meal on the table in no time. Say goodbye to bland takeout and embrace the joy of homemade goodness—your taste buds will thank you!
Why Love Vegan Enchiladas With Lentils?
Flavor Explosion: The lively blend of spices and fresh ingredients makes every bite a mouthwatering adventure.
Healthy Comfort Food: Packed with lentils, veggies, and healthy fats, these enchiladas are not just delicious but nourishing too.
Quick and Easy: In just over an hour, these enchiladas are prepped, baked, and ready to serve, making them perfect for busy weeknights.
Crowd-Pleasing Dish: Ideal for gatherings, everyone—vegans and non-vegans alike—will enjoy this hearty dish!
Versatile Recipe: Customize your filling with whatever veggies you have on hand; it’s a great way to use leftovers.
Embrace the joy of homemade goodness with these simple, yet satisfying enchiladas that can easily become a family favorite!
Vegan Enchiladas With Lentils Ingredients
For the Enchiladas
• Tortillas – 12 tortillas (22 cm in diameter) form the soft base that holds all the delicious fillings together.
• Vegan Cheese – 7 oz (200 g) or to taste adds a creamy texture and rich flavor that melts beautifully.
• Dry Lentils – 1 cup (192 g) – these provide a hearty protein source, making your Vegan Enchiladas with Lentils extra filling.
• Vegetable Broth – 2 ½ cups (600 g) infuse the lentils with flavor as they cook to tender perfection.
• Sunflower Seeds – ½ cup (70 g) add a delightful crunch and nutrition boost to your filling.
• Rolled Oats – 1 ⅓ cup (120 g) help bind the filling together for a satisfying bite.
• Tomato Paste – 3 heaped tbsp (120 g) lend a deep, rich tomato flavor essential for your filling.
• Bell Peppers – 2 small peppers add color and sweetness that elevate the overall taste.
• Carrot – 1 medium-sized, grated, brings sweetness and texture into the mix.
• Tomato – 1 medium-sized, chopped, adds freshness and juiciness to the filling.
• Garlic – 2 cloves, minced, infuses your dish with aromatic flavor.
• Onion – 1 large, chopped, provides a savory base that enhances all the other flavors.
• Chia Seeds (ground) – 2 tbsp, or flax seeds, act as a binding agent and add healthy omega-3s.
• Onion Powder – ½ tbsp, a quick way to boost onion flavor without any chopping!
• Garlic Powder – ½ tbsp, enhances the overall deliciousness with a dash of convenience.
• Dried Oregano – 2 tsp, brings an earthy flavor that pairs beautifully with Mexican cuisine.
• Ground Cumin – 1-2 tsp, introduces a warm, smoky note that enhances the spice profile.
• Smoked Paprika – 1 tsp, lends a subtle smokiness that rounds out the enchilada flavor.
• Hot Chili Peppers – 1-2 chopped, adjust according to your spice preference for a kick of heat!
• Sea Salt and Pepper – to taste, balance the flavors and enhance the overall experience.
• Oil for Frying – 1 tbsp to sauté veggies, ensuring they’re cooked to perfection.
For the Enchilada Sauce
• Olive Oil – 1 tbsp to sauté spices and create a luscious sauce.
• Gluten-free Flour – 1 tbsp acts as a thickener for your enchilada sauce, making it rich.
• Tomato Sauce – 2 ½ cups (600 g) is the heart of your sauce, providing a vibrant tomato flavor.
• Chili Powder – ½ tbsp adds depth to your sauce, enhancing its spicy profile.
• Onion Powder – 1 tsp, adding flavor without the fuss.
• Garlic Powder – 1 tsp elevates the taste with aromatic goodness.
• Ground Cumin – 1 tsp brings a warm spice note to the sauce.
• Cayenne Pepper – ¼ tsp for a hint of heat; adjust based on your spice tolerance.
• Sea Salt and Pepper – to taste, to make those flavors pop in your sauce.
With these on hand, you’re all set to create mouthwatering Vegan Enchiladas with Lentils that are sure to impress!
How to Make Vegan Enchiladas With Lentils
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Rinse Lentils: Start by rinsing the dry lentils thoroughly to remove any dirt. Place them in a medium-sized pot with vegetable broth, then bring it to a boil. Lower the heat and let it simmer, covered, for about 20 minutes, or until tender. Remove from heat but keep covered for an additional 10 minutes.
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Prepare Sauce: In a skillet, heat the olive oil over medium heat. Add all the spices and cook for about 2 minutes until fragrant. Stir in the gluten-free flour, cooking for another minute while stirring frequently. Next, pour in the tomato sauce, bring to a boil, and let it simmer until thickened, around 5 minutes.
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Sauté Veggies: In another skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until translucent. Toss in the bell peppers, grated carrot, diced tomato, and chopped chili peppers, continuing to sauté for about 5-7 minutes until everything is tender. Remove from heat.
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Blend Ingredients: In a food processor, combine all dry ingredients (spices, salt, pepper, oats, sunflower seeds, and ground chia seeds). Blend for roughly 20-30 seconds until well mixed.
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Combine Mixture: Add the sautéed veggies and tomato paste to the food processor. Blend again until combined. Finally, add in the cooked lentils and mix until the filling forms a cohesive texture, making sure the mixture sticks together.
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Preheat Oven: Preheat your oven to 390°F (200°C) so it’s ready for the enchiladas.
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Assemble Enchiladas: Spread about 2 heaped tablespoons (100 g) of the lentil filling on each tortilla. Roll them up tightly and place each one seam-side down into a greased baking dish. Repeat this process for all the tortillas.
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Add Sauce: Pour the enchilada sauce over the rolled tortillas in the baking dish. For extra flavor, you may choose to layer the tortillas within the dish.
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Bake: Bake the enchiladas uncovered for 15 minutes. After that, take them out, pour the vegan cheese sauce over the top, and return them to the oven for an additional 10-15 minutes until the cheese is melted and bubbly. Serve hot, garnished with fresh cilantro or greens.
Optional: Serve with a dollop of vegan sour cream for added richness.
Exact quantities are listed in the recipe card below.
What to Serve with Vegan Enchiladas With Lentils?
When you indulge in these delicious enchiladas, it’s essential to create a meal experience bursting with harmony and flavor.
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Guacamole: This creamy avocado dip adds a refreshing touch and balances the spices in the enchiladas beautifully. The rich texture is divine when paired with the flavorful filling.
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Mexican Rice: Light and fluffy, a side of seasoned Mexican rice complements the enchiladas, soaking up the enchilada sauce perfectly. The warmth of the spices in the rice ties the meal together beautifully.
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Black Bean Salad: Packed with protein and fiber, this salad adds a crunchy contrast that brightens every bite. Toss in some corn, tomatoes, and lime juice for a zesty twist.
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Grilled Corn on the Cob: Sweet, smoky, and slightly charred, grilled corn is the perfect summer side. The sweetness enhances the savory elements in the enchiladas while keeping it light and fun.
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Cilantro Lime Quinoa: This nutty grain offers a fresh and citrusy flavor that pairs remarkably well with the hearty enchiladas, making each bite an exciting blend of textures and tastes.
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Margaritas: Elevate your meal with a refreshing margarita! The citrusy notes of lime and sweetness of agave harmonize with the spices in the enchiladas, bringing a festive touch.
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Vegan Sour Cream: A dollop of this creamy topping not only adds richness but also balances the heat from the chili peppers in the enchiladas. It’s the ultimate finishing touch!
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Churros with Chocolate Sauce: For dessert, light and crispy churros dusted with cinnamon sugar provide a sweet ending. They offer a nice contrast to the savory enchiladas and are a crowd favorite.
How to Store and Freeze Vegan Enchiladas
Fridge: Store leftover Vegan Enchiladas with Lentils in an airtight container in the refrigerator for up to 3 days to keep them fresh and flavorful.
Freezer: For longer storage, you can freeze the enchiladas! Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container for up to 2-3 months.
Reheating: To reheat, simply thaw in the fridge overnight. You can then bake at 350°F (175°C) for 20-25 minutes, or until heated through. Enjoy them warm!
Wrapping: For best results, consider using parchment paper between layers if wrapping multiple enchiladas to prevent sticking and maintain their texture.
Make Ahead Options
Preparing these Vegan Enchiladas with Lentils is a fantastic way to save time during busy weeknights! You can make the filling and enchilada sauce up to 3 days in advance. Simply cook the lentils, sauté the veggies, and blend the filling as directed, then refrigerate it in an airtight container. To keep the tortillas fresh, roll them up with the filling the night before you plan to serve, ensuring they maintain their texture. When you’re ready to eat, pour the sauce on top and bake as instructed for a comforting, homemade meal that’s just as delicious as if made fresh!
Vegan Enchiladas With Lentils Variations
Feel free to let your creativity shine as you make these enchiladas uniquely yours with delightful twists!
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Cheesy Delight: Add 1 cup of shredded vegan cheese to the filling for an extra creamy and indulgent experience. Melting cheese brings an irresistible richness on every bite!
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Spicy Kick: Incorporate 1-2 teaspoons of chipotle powder in place of regular chili powder for a smoky heat that ignites a fiery flavor. Spice lovers will be in for a treat!
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Gluten-Free Option: Substitute regular tortillas with gluten-free corn tortillas to enjoy these enchiladas without gluten. You won’t miss a beat with all the wonderful flavors intact.
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Legume Swap: Swap lentils for black beans or chickpeas for a different texture and taste. Each legume brings its own charm to the filling, making it a fun experiment!
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Veggie Boost: Toss in a handful of spinach or kale for a vibrant, nutrient-packed filling. Bright greens also add an appealing color and fresh flavor to your enchiladas.
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Creamy Avocado: Blend 1 ripe avocado into the filling for a creamier, rich texture. It also adds a lovely buttery flavor that complements the spices beautifully.
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Sweet Surprise: Mix in some cooked sweet potatoes or butternut squash for a hint of natural sweetness. This delightful addition balances the spices remarkably well.
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Cilantro Lime Twist: Add the zest and juice of one lime and a handful of chopped cilantro to the filling. This adds a refreshing brightness that lifts all the flavors of your enchiladas.
With these variations, you can take your Vegan Enchiladas with Lentils to delightful new heights, ensuring each meal feels like a fresh culinary adventure!
Expert Tips for Vegan Enchiladas With Lentils
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Rinse Lentils Properly: Make sure to rinse lentils thoroughly to remove any dirt, which can impact the flavor of your Vegan Enchiladas with Lentils.
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Perfect Sauce Thickness: Keep an eye on the sauce while simmering; it should be thick enough to coat the enchiladas without running off. Adjust cooking time if necessary.
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Fresh Veggies Matter: Use fresh vegetables for the filling to enhance flavors. Sauté them until tender for the best results, ensuring an unforgettable taste.
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Avoid Soggy Tortillas: Don’t oversaturate tortillas with the filling or sauce too early. Roll them up tightly for a cohesive and firm texture.
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Customize Heat Level: Feel free to adjust the amount of chili peppers in the filling. Start with one for milder enchiladas and increase according to your spice preference!
Vegan Enchiladas With Lentils Recipe FAQs
How do I choose the right lentils for my enchiladas?
Absolutely! For Vegan Enchiladas with Lentils, I recommend using green or brown lentils because they hold their shape well during cooking. Avoid red lentils, as they tend to become mushy.
How should I store leftover enchiladas?
Store your Vegan Enchiladas with Lentils in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to restore their texture, or microwave them for a quick meal!
Can I freeze these enchiladas, and how do I do it?
Very! To freeze your Vegan Enchiladas with Lentils, wrap each one individually in plastic wrap or aluminum foil, then place them in a freezer-safe container. They can be stored for up to 2-3 months. When you’re ready to enjoy them, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) for 20-25 minutes until heated through.
The filling is too dry; how can I fix this?
No worries! If you find your filling is too dry, try adding a little extra vegetable broth or tomato sauce when blending. You can also mix in a splash of olive oil to enhance the moisture and flavor!
Is this recipe suitable for my gluten-sensitive friends?
Definitely! Just make sure to use gluten-free tortillas and double-check that your vegetable broth and other packaged ingredients are gluten-free. With those adjustments, everyone can enjoy this scrumptious dish!
Can I make the enchiladas ahead of time?
Yes! Prep the filling and assemble the enchiladas, then cover and store them in the fridge for up to 24 hours before baking. When you’re ready, simply bake them according to the recipe instructions! This makes entertaining a breeze!
Luscious Vegan Enchiladas With Lentils You’ll Crave Daily
Ingredients
Equipment
Method
- Rinse lentils thoroughly, place in pot with vegetable broth, bring to boil, then simmer for 20 minutes covered. Remove from heat, keep covered for 10 minutes.
- In a skillet, heat olive oil. Add spices, cook 2 minutes. Stir in gluten-free flour, cook for another minute. Pour in tomato sauce, bring to boil, simmer until thickened for around 5 minutes.
- In another skillet, heat oil. Add onion and garlic, sauté 3-4 minutes. Add bell peppers, carrot, tomato, chili peppers, sauté for 5-7 minutes until tender.
- In a food processor, combine dry ingredients, blend for 20-30 seconds.
- Add sautéed veggies and tomato paste to food processor. Blend until combined, then mix in cooked lentils until cohesive.
- Preheat oven to 390°F (200°C).
- Spread lentil filling on each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over rolled tortillas.
- Bake uncovered for 15 minutes, add vegan cheese sauce, return to oven for 10-15 minutes until bubbly.