Name: Vegan Enchiladas Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 cup dry lentils; 1/2 cup sunflower seeds; 1 1/3 cup rolled oats (gluten-free if needed); 2 tbsp chia seeds (ground) or flax seeds; Spice mix for filling: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 1-2 tsp ground cumin, 1 tsp smoked paprika; Sea salt and pepper to taste; 1 tbsp gluten-free flour (or all-purpose flour if not GF); 2 small bell peppers; 1 medium-sized carrot (grated); 1 medium-sized tomato (chopped); 2 cloves garlic (minced); 1 large onion (chopped); 1-2 hot chili peppers (chopped, adjust to spice preference); 12 tortillas (22 cm in diameter); 7 oz vegan cheese (or as preferred); 2 1/2 cups vegetable broth; 3 heaped tbsp tomato paste; 1 tbsp olive oil; 2 1/2 cups tomato sauce; Spice mix for enchilada sauce: 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; 1 tbsp oil (to fry the vegetables)

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If you have ever dreamed of savoring a comforting, hearty, and flavorful meal without any animal products, this Vegan Enchiladas Recipe is about to become your new favorite. Loaded with a vibrant medley of lentils, fresh vegetables, and rich tomato sauce, these enchiladas deliver a satisfying taste and texture that will wow both seasoned vegans and curious newcomers alike. The layers of spiced filling wrapped in soft tortillas and topped with melty vegan cheese create a dish that’s irresistibly delicious and perfectly cozy for any occasion.

Ingredients You’ll Need

A clear food processor bowl filled with shredded orange carrots mixed with small chunks of red and yellow bell peppers, creating a colorful and textured base layer. On one side, there is a thick, deep red sauce sitting on top of the shredded mix, thick and smooth in texture, ready to be blended in. The black center piece of the food processor contrasts with the vivid colors of the ingredients. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Vegan Enchiladas Recipe shines because of its straightforward, wholesome ingredients. Each component plays an essential role — the lentils bring protein and earthiness, the spices add warmth and depth, and the fresh veggies contribute color and crunch. Together, they create an enchanting balance that’s both nutritious and crave-worthy.

12 tortillas (22 cm in diameter): The perfect vessel to hold all the hearty filling gently wrapped inside.
7 oz vegan cheese (or to taste): Adds melty creaminess that crowns the enchiladas with indulgence.
1 cup dry lentils: A nutritious plant-based protein that forms the base of the filling.
2 1/2 cups vegetable broth: Used to cook the lentils to tender perfection.
1/2 cup sunflower seeds: Adds texture and a subtle nutty flavor to the filling.
1 1/3 cup rolled oats (gluten-free if needed): Helps bind all the filling ingredients together smoothly.
3 heaped tbsp tomato paste: Concentrates that rich tomato flavor in the filling.
2 small bell peppers: Provides sweetness and color contrast in every bite.
1 medium-sized carrot (grated): Adds natural sweetness and a bit of texture.
1 medium-sized tomato (chopped): Freshness that brightens the overall flavor profile.
2 cloves garlic (minced): Essential aromatic that gives depth and warmth.
1 large onion (chopped): Balances sweetness and sharpness when sautéed.
2 tbsp chia seeds (ground) or flax seeds: Acts as a natural binder enhancing the texture.
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) — foundational flavors with a smoky, aromatic punch.
1-2 hot chili peppers (chopped): Adds a lively kick; adjust based on your heat preference.
Sea salt and pepper (to taste): Enhances and balances all the flavors.
1 tbsp oil (to fry the veggies): Helps caramelize vegetables for richer flavor.
1 tbsp olive oil: Key for making the savory enchilada sauce.
1 tbsp gluten-free flour (or all-purpose flour): Thicken the enchilada sauce to a luscious consistency.
2 1/2 cups tomato sauce: The heart of the enchilada sauce bringing vibrant tang and color.
Spice mix: (1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper) — adds warmth and complexity to the sauce.
Sea salt and pepper (to taste): Finishing seasoning for the sauce.

How to Make Vegan Enchiladas Recipe

Step 1: Cook the Lentils

Rinse your lentils thoroughly to get rid of any grit, then place them in a pot with the vegetable broth. Bring the mixture to a boil and then lower to a gentle simmer with the lid on. Cooking them until tender, about 20 minutes, creates a foundation for your filling that’s soft yet substantial. Once cooked, let them rest covered off the heat to absorb every bit of flavor and moisture.

Step 2: Prepare the Enchilada Sauce

While your lentils cook, move on to crafting the sauce — this step imparts the unmistakable Mexican flair. Heat olive oil in a skillet, then awaken the spices by cooking them for a couple of minutes. Stir in the flour carefully, letting it absorb the oil and spices before adding the tomato sauce. Simmer until thick and luscious; this sauce will coat your tortillas beautifully ensuring each bite bursts with flavor.

Step 3: Sauté the Vegetables

In another skillet, sauté onions and garlic in oil until translucent and fragrant. Add bell peppers, carrot, tomato, and your chopped chili peppers, cooking until tender but still vibrant. This colorful, fresh vegetable medley adds a wonderful texture and sweetness to your enchilada filling – don’t rush this step as it really builds the flavor layers.

Step 4: Blend the Dry Ingredients

In a food processor, pulse the oats, sunflower seeds, ground chia seeds, your chosen spices, salt, and pepper. Blending them finely helps bind the filling and distribute the spices evenly, creating a harmonious base that’s both hearty and flavorful.

Step 5: Combine Veggies and Tomato Paste

Add your sautéed veggies and tomato paste to the dry blend in the food processor and pulse again. This step marries the fresh, cooked vegetables with the dry ingredients and tomato paste, building a rich and savory filling with wonderful consistency.

Step 6: Incorporate the Lentils

Finally, add the tender lentils to the mix, pulsing until all components are cohesive but still textured, not puréed. The mixture should hold together enough to form into the enchiladas without falling apart. If it feels too loose, sprinkle in more ground oats to thicken it up.

Step 7: Assemble and Bake

Preheat your oven to 390 degrees Fahrenheit (200 degrees Celsius). Spread about 2 heaped tablespoons of filling onto each tortilla, roll them tightly, and place them seam side down in a greased baking dish. Pour the enchilada sauce generously over the rolled tortillas to keep them moist and flavorful during baking. Bake uncovered for 15 minutes.

Step 8: Add Cheese and Finish Baking

Remove the enchiladas from the oven and spread your vegan cheese sauce or sprinkle your favorite vegan cheese on top. Return them to the oven for another 10 to 15 minutes until the cheese melts and bubbles invitingly. Serve hot and enjoy the cozy comfort of homemade enchiladas.

How to Serve Vegan Enchiladas Recipe

The image shows a close-up of a stack of four rolled enchiladas placed on a white plate. Each enchilada is filled with a light brown, finely textured meat filling and is rolled in a soft, beige tortilla. The top of the enchiladas is covered with a layer of melted golden-yellow cheese, dotted with small pieces of green herbs, and there are some light brown crispy spots from baking. In the background, there is a glass baking dish filled with more enchiladas on a white marbled surface, and a wooden spatula is lifting the top enchilada slightly from the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your enchiladas with fresh cilantro leaves or greens of your choice for a fresh herbal kick. A drizzle of vegan sour cream adds creaminess that cools down the spices, making every bite luscious and balanced. You can also sprinkle some sliced scallions or chopped avocado for extra color and texture.

Side Dishes

Complement these enchiladas with classic sides like Mexican rice or simple refried beans to round out the meal. A fresh corn salad or a zesty cabbage slaw adds crunch and brightness that contrasts beautifully with the warm, saucy enchiladas. For a lighter option, serve with a crisp green salad tossed in lime vinaigrette.

Creative Ways to Present

Think outside the casserole dish by serving your enchiladas on individual colorful plates with a side of guacamole and lime wedges for an inviting presentation. Layer them in smaller ramekins for single servings or roll the filling into bite-sized enchilada cups for a festive appetizer twist. The possibilities are as exciting as the flavors themselves!

Make Ahead and Storage

Storing Leftovers

Vegan enchiladas keep beautifully in the fridge for up to 3 to 4 days when stored in an airtight container. The flavors often deepen overnight, making leftovers taste even better. Simply cover the dish tightly after cooling completely.

Freezing

You can freeze uncooked assembled enchiladas or leftover baked ones. Wrap the baking dish or transfer them into freezer-safe containers, ensuring they are well sealed. They’ll keep for 2 to 3 months, making them a fantastic make-ahead meal option for busy days.

Reheating

Reheat leftover enchiladas in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, about 15-20 minutes. Avoid microwaving when possible to maintain a nice texture, though it works fine for convenience. Adding a splash of water or extra sauce before reheating prevents dryness.

FAQs

Can I use brown lentils instead of regular lentils in this Vegan Enchiladas Recipe?

Absolutely! Brown lentils hold their shape better but will still work well in this recipe. Just watch the cooking time as they may need a few extra minutes to become tender.

Is it necessary to use ground chia or flax seeds?

These seeds act as natural binders helping the filling hold together, but if you don’t have them, you can substitute with additional oats or a flax egg alternative to maintain texture.

Can I make this dish gluten-free?

Yes! Choose gluten-free tortillas and gluten-free rolled oats along with gluten-free flour for the sauce. This way, the Vegan Enchiladas Recipe remains safe for those avoiding gluten without sacrificing any flavor.

How spicy is this recipe?

The heat level can be easily adjusted by varying the number of chili peppers used. For a milder dish, use just one small chili or omit it altogether and rely on smoked paprika and cumin for warmth.

What vegan cheese would you recommend?

Choose a melty vegan cheese brand you enjoy, like those made from cashews or coconut oil. Alternatively, a homemade vegan cheese sauce with nutritional yeast can add a creamy, cheesy flavor that melts beautifully on top.

Final Thoughts

This Vegan Enchiladas Recipe is a heartfelt celebration of bold flavors, satisfying textures, and comforting warmth that everyone deserves to experience. Whether you’re feeding a crowd or treating yourself to a nourishing dinner, this recipe is a keeper that will fill your home with delightful aromas and your plate with pure joy. Give it a go and watch how quickly it becomes a beloved staple in your cooking rotation!