Vegan Lentil Enchiladas
Ingredients
- 12 tortillas (22 cm in diameter)
- 7 oz vegan cheese or to taste
- enchilada filling:
- 1 cup dry lentils (*see recipe notes)
- 2 1/2 cups vegetable broth
- 1/2 cup sunflower seeds (*see recipe notes)
- 1 1/3 cup rolled oats gluten-free if needed (*see recipe notes)
- 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 chia seeds (ground) 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 (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)
- 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
Preparation
Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot
Add broth and bring to a boil, then reduce to a simmer
Simmer with a lid on for about 20 minutes (or until tender)
Then remove the pot from the heat but keep covered for a further 10 minutes
While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling
To make the enchilada sauce, heat the olive oil in a skillet over medium heat
Add all spices and cook for about 2 minutes
Stir in the flour, and cook for another minute
Add the tomato sauce and bring to a boil
Let simmer until the sauce is thick, approximately 5 minutes
To make the enchilada filling: in a skillet heat oil over medium heat
Add onion + garlic and sauté for 3-4 minutes, stirring occasionally
Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes
Remove from heat and set aside
