Description
Mexican-inspired lentil enchiladas deliver a plant-powered punch of protein and flavor. Hearty spices and creamy sauce wrap tender lentils in warm tortillas, offering a delicious journey through authentic southwestern comfort you can savor with each satisfying bite.
Ingredients
Scale
Main Ingredients:
- 12 tortillas (22 cm in diameter)
- 1 cup (192 g) dry lentils
- 7 ounces (200 g) vegan cheese or to taste
- 2 ½ cups (600 g) vegetable broth
- 2 ½ cups (600 g) tomato sauce
Vegetables and Seeds:
- 2 small bell peppers, chopped
- 1 medium-sized carrot, grated
- 1 medium-sized tomato, chopped
- 1 large onion, chopped
- ½ cup (70 g) sunflower seeds
- 2 tablespoons chia seeds (ground) or flax seeds
- 2 cloves garlic, minced
Spices and Additional Ingredients:
- 1 ⅓ cup (120 g) rolled oats, gluten-free if needed
- 3 heaped tablespoons (120 g) tomato paste
- 1 tablespoon olive oil
- 1 tablespoon gluten-free flour (or all-purpose flour if not GF)
Spice Mix for Filling:
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 2 teaspoons dried oregano
- 1–2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1–2 hot chili peppers (chopped)
Spice Mix for Sauce:
- ½ tablespoon chili powder
- 1 teaspoon onion powder
Instructions
- Thoroughly rinse lentils under cool running water, then gently simmer them in rich vegetable broth for 20 minutes, allowing them to absorb the liquid completely; rest the pot, covered, for an additional 10 minutes to ensure tender texture.
- Create a fragrant sauce by heating olive oil and toasting aromatic spices, gradually whisking in flour to form a smooth roux, then slowly incorporate tomato sauce, simmering until the mixture thickens and develops a deep, robust flavor.
- In a separate skillet, sauté finely chopped onions, minced garlic, diced bell peppers, ripe tomatoes, and grated carrots until vegetables become soft and translucent; season with dried herbs and spices to enhance their natural flavors.
- Combine the sautéed vegetable medley with tomato paste and cooked lentils, processing the mixture until it reaches a cohesive, spreadable consistency that will serve as a hearty filling.
- Warm corn or wheat tortillas slightly to increase flexibility, then evenly distribute the lentil-vegetable mixture across each tortilla, carefully rolling them into tight cylindrical shapes.
- Arrange the rolled enchiladas seam-side down in a lightly greased baking dish, generously covering them with the prepared tomato sauce.
- Bake in a preheated oven at 390°F (200°C) for 15 minutes, then sprinkle with vegan cheese alternative and return to the oven for an additional 10-15 minutes until the cheese melts and edges become golden and crispy.
Notes
- Perfectly simmer lentils in vegetable broth to ensure tender, flavorful protein that absorbs delicious seasoning without becoming mushy.
- Layering spices and sautéed vegetables creates a rich, complex filling that transforms basic ingredients into a gourmet Mexican-inspired dish.
- Homemade enchilada sauce adds depth and authentic flavor, elevating the recipe beyond standard vegan meal preparations.
- Rolling tortillas tightly helps maintain structural integrity and ensures each bite contains a balanced mix of lentils, vegetables, and sauce.
- Baking in two stages allows the enchiladas to develop a crispy exterior while melting vegan cheese for a creamy, indulgent finish.
- Prep time can be reduced by preparing lentil filling and sauce in advance, making this recipe perfect for busy weeknight dinners or meal prep.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg