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Vegan Enchiladas Recipe

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4 from 80 reviews

A wholesome and flavorful Vegan Enchiladas recipe that combines tender lentils, hearty vegetables, and a rich, homemade enchilada sauce wrapped in soft tortillas and baked to perfection. This dish is completely plant-based, packed with nutrients, and perfect for a satisfying family meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Dry 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)

Vegetables and Other Fresh Ingredients

  • 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)

Tortillas and Sauce

  • 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)

Instructions

  1. Cook the lentils: Rinse the lentils thoroughly to remove any dirt. Place them in a medium-sized pot with the vegetable broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 20 minutes or until the lentils are tender. Remove from heat and let them sit covered for another 10 minutes.
  2. Prepare the enchilada sauce: Heat the olive oil in a skillet over medium heat. Add all the enchilada sauce spices and cook for about 2 minutes to release the flavors. Stir in the flour and cook for an additional minute, stirring frequently. Pour in the tomato sauce, bring to a boil, and then reduce to a simmer. Cook until the sauce thickens, approximately 5 minutes.
  3. Sauté the vegetables for filling: In another skillet, heat 1 tbsp oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened. Add the chopped bell peppers, tomato, grated carrot, and chopped chili peppers, cooking for another 5-7 minutes until the vegetables are tender. Remove from heat and set aside.
  4. Blend dry ingredients: Add all the dry components for the filling (spices, salt and pepper, oats, sunflower seeds, ground chia seeds) into a food processor. Blend for 20-30 seconds until well combined.
  5. Add vegetables and tomato paste: Transfer the sautéed vegetables and tomato paste to the food processor with dry ingredients and blend again to combine evenly.
  6. Incorporate cooked lentils: Finally, add the cooked lentils to the food processor and blend until the mixture sticks together with a cohesive texture. If the filling is too loose, add more ground oats gradually until desired consistency is achieved.
  7. Preheat the oven: Set your oven to 390°F (200°C) to prepare for baking.
  8. Assemble the enchiladas: Spread about 2 heaped tablespoons (100 g) of the filling evenly over each tortilla. Roll the tortillas tightly and place them seam-side down in a greased baking dish.
  9. Layer tortillas: Continue filling and rolling until all tortillas are used. You can arrange them in two layers of 4 tortillas each in a 7 x 11 inch baking dish or a single layer of 8 tortillas depending on your dish size.
  10. Add the sauce: Pour the prepared enchilada sauce generously over the rolled tortillas to cover them.
  11. Bake the enchiladas: Place the dish uncovered in the preheated oven and bake for 15 minutes.
  12. Add cheese and finish baking: Remove the enchiladas from the oven, sprinkle with vegan cheese or pour vegan cheese sauce on top, then return to the oven for an additional 10-15 minutes until the cheese is melted and bubbly.
  13. Serve: Serve hot, garnished optionally with fresh cilantro or greens, and a dollop of vegan sour cream if desired.

Notes

  • For lentils, red or brown lentils work well and cook faster.
  • Use gluten-free oats, flour, and tortillas if you need this recipe to be gluten-free.
  • Sunflower seeds add texture and protein; they can be substituted with pumpkin seeds if preferred.
  • Adjust chili peppers according to your desired spice level.
  • Vegan cheese sauce or shredded vegan cheese can both be used depending on preference.
  • The filling consistency should be sticky enough to hold together but not too wet; add more oats if needed to thicken.
  • Leftover enchiladas keep well refrigerated for up to 3 days and freeze beautifully for up to 2 months.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-enchiladas-recipe/