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Vegan Enchiladas Lentils Recipe

Name: Vegan Enchiladas Lentils
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 12 tortillas; 7 oz vegan-cheese or more to taste; 2½ cups vegetable-broth; ½ cup sunflower-seeds; 1 cup dry-lentils; 3 heaped tbsp tomato-paste; 1⅓ cups rolled-oats gluten-free if needed; 1 medium tomato chopped; 2 bell-peppers; 1 medium carrot grated; 1 large onion chopped; 2 tbsp chia-seeds (ground) or flax-seeds; 2 cloves garlic minced; 1-2 hot chili-peppers chopped (or less if you don't like it too spicy); 1 tbsp oil to fry the veggies; sea-salt and pepper, to taste; 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 tbsp gluten-free-flour (or all-purpose flour if not GF); 2½ cups tomato-sauce; 1 tbsp olive-oil; sea-salt and pepper, to taste; spice mix: 1/2 tbsp chili-powder, 1/4 tsp cayenne-pepper, 1 tsp garlic-powder, 1 tsp ground cumin, 1 tsp onion-powder

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These protein rich Vegan Enchiladas are made with lentils and other healthful ingredients. They're gluten free, nut-free and plant-based ideal for dinner or lunch and very delisious!

Ingredients

12 tortillas

7 oz vegan-cheese or more to taste

2½ cups vegetable-broth

½ cup sunflower-seeds

1 cup dry-lentils

3 heaped tbsp tomato-paste

1⅓ cups rolled-oats gluten-free if needed

1 medium tomato chopped

2 bell-peppers

1 medium carrot grated

1 large onion chopped

2 tbsp chia-seeds (ground) or flax-seeds

2 cloves garlic minced

1-2 hot chili-peppers chopped (or less if you don't like it too spicy)

1 tbsp oil to fry the veggies

sea-salt and pepper, to taste

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 tbsp gluten-free-flour (or all-purpose flour if not GF)

2½ cups tomato-sauce

1 tbsp olive-oil

sea-salt and pepper, to taste

spice mix: 1/2 tbsp chili-powder, 1/4 tsp cayenne-pepper, 1 tsp garlic-powder, 1 tsp ground cumin, 1 tsp onion-powder

Method

Rinse lentils thoroughly to remove any dirt and put them in a medium-pot. Add broth and bring to a boil, then reduce to a simmer.

Simmer using a lid for 20minutes or till tender. Then remove the pot from heat but remain covered about 10minutes.

While the lentils-cook, prepare your enchilada-sauce initially. Then begin creating the enchilada filling.

To create the enchilada sauce, warm the olive oil in a skillet over moderate heat. Add all spices and cook for approximately two minutes. Stir in the flour and cook for a few minutes. Then add the tomato-sauce and bring to a boil. Let simmer till the sauce is thick about 5minutes.

To create the enchilada-filling: In a skillet heat oil on moderate heat and then add garlic & saute for 3-4minutes, stirring periodically. Add chopped bell-peppers, tomato, grated-carrot and 1-2 hot chili-peppers and sautw about 5-7minutes. Remove from heat and put aside.

Add all dry-ingredients (spices, sunflower-seeds, pepper, salt , oats and also the ground-chia seeds) to food-processor and mix for 20-30seconds. Add the cooked veggies along with the tomato-paste, then mix again.

Add the cooked lentils and mix tlil everything is blended. If the mixture is not thick enough or does not stick together, then add more ground-oats.

Preheat oven to 390°F. Then spread 2 heaped tbsp (or 100-120 g) of enchilada-filling over the surface of tortilla.

Roll-up tortilla and put in a greased baking-dish. Repeat this step with the other tortillas.

Then pour the enchilada-sauce on top of the tortillas. I created 2 layers of 4 tortillas per (7 x11 in baking-dish) however you can make only 1 layer with 8 tortillas.

Bake uncovered for 15minutes. Remove from oven, pour my easy vegan-cheese sauce on the top (or use your favourite vegan-cheese to flavor) and place the enchiladas back in the oven for 10-15minutes.

Serve warm, garnished with fresh-cilantro or greens of choice (optional). It is also possible to pour a bit of vegan sour-cream on top if desired.

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