Enchiladas are a classic Mexican dish that many people know and love. But did you know that you can make them vegan and just as delicious as the traditional version? These vegan enchiladas with lentils are packed with flavor and are easy to prepare.
The combination of hearty lentils, zesty sauces, and creamy cashew cheese is unlike anything you've ever tasted before - these vegan enchiladas are sure to become one of your favorite staples.
If you want to add more Tex-Mex flavors to your menu, check out this recipe for Mexican tater tot casserole.
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Ingredients
Below are the ingredients for this recipe. You can find the full measurements and quantities below in the printable recipe card.
- Lentils
- Onion
- Carrot
- Bell pepper
- Chili
- Tomatoes
- Garlic
- Cumin
- Paprika
- Brown sugar
- Oregano
- Vegetable stock
- Enchilada sauce
Optional garnish: cilantro, avocado, chopped green onions, black olives, hot sauce, salsa, pico de Gallo, vegan sour cream, vegan nacho cheese sauce
Instructions
Preheat oven to 375°F/190°C and spray a baking dish with non-stick spray. We used a 9"x13" baking dish for this, but you can use any larger baking dish you prefer.
Heat the olive oil in a large skillet. Sauté onions, carrots, and pepper over medium-low heat for 10 minutes until soft and golden.
Add garlic, cumin, sugar, paprika, oregano, and a pinch of salt. Cook for 1 minute.
Combine lentils, tomatoes, and vegetable stock with the cooked vegetables. Cover and cook for 40-45 minutes, stirring occasionally. Gently mash the lentils.
Spread half of the sauce onto the baking pan. Spoon the filling onto each tortilla, then roll them up.
Arrange the tortilla rolls seam side down in the pan, and then cover with the remaining sauce on top.
Bake for 20 minutes until golden and bubbly. Serve with your favorite vegan toppings.
Substitutions
If you're looking to make substitutions for the ingredients in your vegan enchilada recipe, here are some options that work great for this recipe.
- Use green, brown, or red lentils
- Replace lentils with black beans, kidney beans, pinto beans, or vegan refried beans
- Add extra vegetables such as sweet potatoes, zucchini, or butternut squash
- Use any color of bell pepper or substitute with a poblano or Anaheim pepper instead
- Replace the individual spices with a vegan taco seasoning blend
- Flour tortillas can be replaced with corn tortillas or any other type of wrap you prefer.
- Make your own enchilada sauce by simmering 1 cup of tomato sauce, ½ cup of vegetable broth, ¼ teaspoon of chili powder, and 1 teaspoon of cumin together.
Variations
If you're looking for something just a little unique, here are some variations to make your vegan enchiladas even more delicious:
- Add cooked quinoa or wild rice to the filling
- Add some diced green chilies to the filling
- Top with vegan sour cream or cashew crema
- Sprinkle on some vegan cheese shreds before baking
- Add roasted vegetables to the enchiladas
- Stuff with cooked kale or spinach for added nutrition.
Remember that this recipe is just a guide. You can customize it however you prefer with different proteins and flavors.
Storage Tips
These enchiladas can be stored in the refrigerator for up to 3 days. Place them in an airtight container or wrap them with plastic wrap before refrigerating.
To reheat, place the enchiladas in a 350°F oven until heated through, about 15-20 minutes.
If you want to freeze them, let them cool completely and place them in a freezer-safe bag or container.
To reheat from frozen, thaw them overnight in the refrigerator and then follow the same instructions for oven heating.
Equipment
The right kitchenware and tools is just as important as the right ingredients. Stock your kitchen with our favorites from the list below!
Top Tip
To make these enchiladas the best you've ever had, make sure the filling is well-seasoned. Follow the directions, and taste before you fill the tortillas. Add more salt and pepper, or spices as you desire before baking.
FAQ
This really depends on how you prefer the top. A dryer top with less sauce can be cooked uncovered for a crispy texture. If you want to keep it moist and add color just at the end, then cover until the last 5 minutes.
Related
If you like Tex-Mex, then check out the recipes below and add them to your menu. Tons of options your family will love and are sure to bring smiles to your dinner table.
Pairing
What goes with vegan enchiladas? Below are a few ideas that pair great with this recipe and are sure to be delicious.
Vegan Enchiladas with Lentils
Ingredients
- 2 tablespoon olive oil
- 1 medium white onion chopped
- 1 medium carrot cut into cubes
- 1 bell pepper cut into cubes
- 2 garlic cloves minced
- ½ chili pepper sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon oregano
- 1 cup green lentils rinsed and dried
- 1 cup chopped canned tomatoes
- 3 ½ cup vegetable stock
- 10 flour tortillas
- 1 ½ cup vegan enchilada sauce
- Salt and black pepper to taste
Instructions
- In a skillet or Dutch oven, heat olive oil over medium temperature. Sauté the onions, carrots, and peppers for 10 minutes, stirring frequently, until golden and tender.1 medium white onion, 1 medium carrot, 1 bell pepper, ½ chili pepper, 2 tablespoon olive oil
- Add in the garlic, cumin, sugar, paprika, oregano, and a pinch of salt. Cook for 1 minute.2 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 tablespoon brown sugar, 1 teaspoon oregano, Salt and black pepper
- To the skillet, add the lentils, tomatoes, and broth. Stir this together and then cover. Cook for 40 to 45 minutes, stirring occassionally. Once done cooking, lightly mash the lentil mixture.1 cup green lentils, 1 cup chopped canned tomatoes, 3 ½ cup vegetable stock
- Preheat the oven to 375°F/190°C and spray a 9"x13" baking dish with non-stick spray. Set this aside.
- Place a spoonful of filling on each tortilla, roll them up.10 flour tortillas
- Spread half the enchilada sauce in a baking pan, layer tortilla rolls, and pour the remaining sauce over the top.1 ½ cup vegan enchilada sauce
- Bake for 20 minutes. Serve with vegan cheese sauce, avocados, chili, and cilantro.
Video
Notes
- Top with vegan cheese sauce for added richness and flavor.
- Saute mushrooms with the carrots and mix into the filling for more protein
Nutrition
Food Safety
Keep the safety tips below in mind when you are cooking for your family. These are a must for keeping you, your family, and your friends safe.
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.
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