Indulge in the savory goodness of Vegan Lentil Enchiladas, a mouthwatering dish that's sure to tantalize your taste buds!
Ingredients:
- 12 tortillas (22 cm in diameter)
- 7 oz vegan cheese, or to taste
Enchilada Filling:
- 1 cup dry lentils
- 2 1/2 cups vegetable broth
- 1/2 cup sunflower seeds
- 1 1/3 cup rolled oats (gluten-free if needed)
- 3 heaped tbsp tomato paste
- 2 bell peppers
- 1 medium-sized carrot, grated
- 1 medium-sized tomato, chopped
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 tbsp ground chia seeds or flax seeds
- Spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
- 1-2 hot chili peppers, chopped (adjust to taste)
- Sea salt and pepper to taste
- 1 tbsp oil for frying the veggies
Enchilada Sauce:
- 1 tbsp olive oil
- 1 tbsp gluten-free flour (or all-purpose flour)
- 2 1/2 cups 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
Instructions:
1. Rinse lentils thoroughly and place them in a medium-sized pot. Add vegetable broth, bring to a boil, then reduce to a simmer. Cook covered for about 20 minutes or until tender. Remove from heat and let sit covered for an additional 10 minutes.
2. While the lentils cook, prepare the enchilada sauce. Heat olive oil in a skillet over medium heat. Add spices and cook for about 2 minutes. Stir in the flour and cook for another minute. Add the tomato sauce, bring to a boil, then let simmer until thickened, approximately 5 minutes.
3. For the enchilada filling, heat oil in a skillet over medium heat. Sauté onion and garlic for 3-4 minutes. Add chopped bell peppers, tomato, grated carrot, and chili peppers. Sauté for 5-7 minutes, then remove from heat and set aside.
4. Preheat the oven to 375°F (190°C). Prepare a baking dish by spreading a thin layer of enchilada sauce on the bottom.
5. Assemble the enchiladas by placing a spoonful of filling onto each tortilla, sprinkling with vegan cheese, and rolling tightly. Place seam-side down in the baking dish.
6. Once all enchiladas are assembled, pour the remaining enchilada sauce over the top. Sprinkle with additional vegan cheese if desired.
7. Cover the baking dish with foil and bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
8. Serve hot and enjoy the deliciousness of Vegan Lentil Enchiladas!U
With its hearty lentil filling and flavorful sauce, these enchiladas are sure to become a favorite in your vegan recipe repertoire. Enjoy!