Delicious Savory Vegan Lentil Enchiladas
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 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 and 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 are cooking, prepare the enchilada sauce by heating 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, then let simmer until the sauce is thick, approximately 5 minutes.
After making the sauce, start making the enchilada filling by heating oil in a skillet over medium heat, add onion and garlic and sauté for 3-4 minutes, stirring occasionally, then add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes before removing from heat and setting aside.
Combine the cooked lentils with the sautéed vegetable mixture, along with sunflower seeds, rolled oats, tomato paste, chia seeds, and the spice mix for the filling, then mix well
To assemble the enchiladas, spoon the filling into each tortilla, roll them up, and place them seam-side down in a baking dish
Pour the enchilada sauce over the rolled tortillas, sprinkle with vegan cheese, and bake in a preheated oven at 350°F (180°C) for 20-25 minutes or until bubbly and golden
