Vegan Enchiladas With Lentils - Chef Fun Kitchen

Vegan Enchiladas With Lentils

These protein-rich vegetarian enchiladas square measure created with lentils and alternative wholesome ingredients. they're gluten-free, plant-based, nut-free, excellent for lunch or dinner and extremely tasty.

Vegan Enchiladas With Lentils
Vegan Enchiladas With Lentils

You might raise why I used lentils to create these vegetarian enchiladas. Well, i really like lentils, they're a tremendous supply of healthy macromolecule and contain scores of vitamins, minerals, and fiber. for instance, lentils square measure made in B-complex vitamin, copper, manganese, phosphorus, iron, and zinc. they need an excellent style and texture and combined with flavorsome spices and alternative plant-based ingredients they even cue a bit of ground meat.

That’s why they're the proper filling for plant-based enchiladas. I additionally love that lentils square measure cheap, they cook a lot of quicker than beans or chickpeas, and that they square measure even easier to digest.

Vegan Enchiladas With Lentils


  • 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 if not GF)
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
  5. Add the cooked veggies and the tomato paste, and blend again.
  6. Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn't thick enough or doesn't stick together, then add more ground oats.
  7. Preheat oven to 390 degrees F (200 degrees C).
  8. Spread 2 heaped tablespoons (100-120 g) of enchilada filling over the surface of a tortilla.
  9. Roll up the tortilla and place in a greased baking dish.
  10. Repeat this step with the other tortillas.
  11. Then pour the enchilada sauce on top of the tortillas. I made two layers of 4 tortillas each (7 x 11 in baking dish) but you can make just one layer with 8 tortillas. The filling is enough for 12 tortillas, so you could also make more than 8 (depending on the size of your baking dish).
  12. Bake uncovered for 15 minutes. Remove from oven, pour my easy vegan cheese sauce on top (or use your favorite vegan cheese to taste), and put the enchiladas back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or greens of choice (optional). You can also pour a little of vegan sour cream on top if desired.

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