Download Stashcook Now. Get the best meal planning app for your family.

Vegan Enchiladas Recipe

Name: Vegan Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 banana shallots; 1 garlic clove; 1 carrot (diced); 1 small courgette (diced); 1 sachet of ready to eat puy lentils; 1 sachet Tomatillo Enchilada Sauce; 125ml / 1/2 cup vegetable stock; 250ml / 1 cup spinach (washed and cut into ribbons); A handful fresh coriander (finely chopped); Salt and freshly ground black pepper (to season); 1 packet Soft Taco Wraps; 300ml / 1 1/4 cups of natural coconut yogurt; 200g / 7oz of grated mozzarella-style vegan cheese

Gran Luchito

Enchiladas have to be one of our most favourite things to eat here at Luchito. Nothing is more delicious than a savoury filling rolled into tortillas, covered in a delicious Mexican sauce, then sprinkled with grated cheese and a bit of crema. We love the way that these vegan enchiladas verde are easy to adapt into a vegan dish and still provide a super delicious and wholesome meal for your friends and family. For a tasty vegan filling, we use not only veggies but also like using Merchant Gourmet puy lentils, and a bit of Gran Luchito Tomatillo Enchilada Sauce brings loads of flavour to this tasty filling. The savoury filling is then wrapped into Gran Luchito Soft Taco Wraps with a spoonful of coconut yoghurt. It’s covered with the rest of the Tomatillo Enchilada Sauce, a bit of grated mozzarella-style vegan cheese, and the rest of the coconut yogurt dolloped all around the top. If that vegan enchilada sauce wasn’t delicious enough, once you bake them in the oven it produces the most comforting steamy vegan enchiladas to serve for your family.

Ingredients

1 tablespoon olive oil

2 banana shallots

1 garlic clove

1 carrot (diced)

1 small courgette (diced)

1 sachet of ready to eat puy lentils

1 sachet Tomatillo Enchilada Sauce

125ml / 1/2 cup vegetable stock

250ml / 1 cup spinach (washed and cut into ribbons)

A handful fresh coriander (finely chopped)

Salt and freshly ground black pepper (to season)

1 packet Soft Taco Wraps

300ml / 1 1/4 cups of natural coconut yogurt

200g / 7oz of grated mozzarella-style vegan cheese

Method

Preheat the oven to 200˚C/390˚F. Begin by preparing the filling for your enchiladas. Heat up a pan with olive oil, and once it’s ready add in the shallots and garlic. Fry gently over a medium heat and then add in the carrots. Stir and let the mixture cook for a couple of minutes.

Once your carrots are slightly softer you can add the courgette and fry gently with the rest of the ingredients. Add the ready-to-eat puy lentils, 1/3 of the Tomatillo Enchilada Sauce and the vegetable stock. Cook for 2 to 3 minutes on medium heat.

Finally add the spinach, and season with a pinch of salt and freshly ground pepper. Stir and let the spinach wilt slightly, then remove from the heat and finish with freshly chopped coriander scattered on top, and set aside.

Open your packet of Soft Taco Wraps, and add into each soft tortilla a few spoonfuls of the lentil filling and a spoonful of coconut yoghurt. Wrap tightly and place each one into a baking dish. Repeat the same process with the rest of the filling and Soft Tacos.

Pour the rest of the Tomatillo Enchilada Sauce over your tacos, scatter the grated vegan cheese on top and dollop the remaining coconut yoghurt at the top. Drizzle with olive oil and add freshly ground black pepper, and bake in the oven for 20 minutes.

Serve as soon as they come out of the oven with a side of our vegan Mexican Rice recipe, or a fresh green salad.

The simple meal planning app

Social

Email:

hello@stashcook.com