The Best Vegan Enchiladas With Lentils (Gluten-Free Recipe)
These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. It can be made ahead and the recipe is freezer-friendly. The veggie enchilada casserole is gluten-free, plant-based, nut-free, perfect for lunch or dinner, and very tasty. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
12 tortillas (22 cm in diameter)
7 oz (200 g) vegan cheese or to taste
Enchilada filling:
1 cup (192 g) dry lentils
2 1/2 cups (600 g) vegetable broth
1/2 cup (70 g) sunflower seeds
1 1/3 cup (120 g) rolled oats gluten-free if needed
3 heaped tbsp (120 g) tomato paste
2 small bell peppers
1 medium-sized carrot grated
1 medium-sized tomato chopped
2 cloves garlic minced
1 large onion chopped
2 tbsp chia seeds (ground) or flax seeds
spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 1-2 tsp ground cumin, 1 tsp smoked paprika
1-2 hot chili peppers chopped (or less if you don't like it too spicy)
sea salt and pepper to taste
1 tbsp oil to fry the veggies
Enchilada sauce:
1 tbsp olive oil
1 tbsp gluten-free flour (or all-purpose flour if not GF)
2 1/2 cups (600 g) tomato sauce
spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper
sea salt and pepper to taste
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Lentil Enchiladas
These sounded so good to us so we had to try them...they took a little time, but they ended up being worth it. They had great flavor and full of fiber and protein! We did add little extra salt to the lentil mixture!
VEGGIE LENTIL ENCHILADAS
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Lentil and Spinach Enchiladas
This dish is perfect for a busy week night. Simply cook some lentils, mix with chopped up veggies and roll in a tortilla. It couldn't be easier or more delicious.
INGREDIENTS
2 cups of cooked lentils
1 tablespoon of olive oil
2 julienne red bell peppers
4 cups of packed baby spinach
1/2 cup of sliced green onions
8 ounces of shredded Monterey Jack cheese
15 ounce can of refried pinto beans, heated
8-8 flour tortilla shells
1 cup of red enchilada sauce
1 cup of salsa verde
salt and pepper to taste
optional garnish: diced avocado, chopped cilantro, and sliced green onions
PREPARATION
Preheat the oven to 375°.
In a large pan on high heat add in the olive oil and saute the red bell peppers. Once they are lightly browned fold in the spinach and sliced green onions.
Next, mix in the cooked lentils and season with salt and pepper.
Pour 3/4 cups of the enchilada sauce to the bottom of a 13x9 casserole dish
To stuff: Place 2 tablespoons of the heated refried beans to the inside of a flour tortilla shell followed up by adding in a few tablespoons of the cooked spinach and lentil mixture.
Next, sprinkle on a tablespoon of Monterey Jack cheese and roll it up and place it on top of the enchilada sauce in the pan. Repeat the process 7 more times.
Top the rolled up flour tortillas with the remaining 1/4 cup of enchilada sauce and 1 cup of salsa verde.
Sprinkle on the remaining Monterey jack cheese and bake in the oven for 30 minutes.
Garnish with diced avocado, chopped cilantro and green onions