Vegan Enchiladas with Lentils

Katie Hale

Discover the taste sensation of vegan lentil enchiladas - a mouthwatering and wholesome choice for a satisfying meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 20

Total Time 1 35

Course Main Dish

Cuisine Tex-Mex

Servings

Calories 501 kcal

Equipment

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

Calories: 501kcalCarbohydrates: 89gProtein: 22gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 2259mgPotassium: 871mgFiber: 21gSugar: 19gVitamin A: 4922IUVitamin C: 59mgCalcium: 188mgIron: 8mg

Keyword lentil enchialdas, vegan enchiladas, vegan enchiladas with lentils, vegan lentil enchiladas

Tried this recipe?Let us know how it was!