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Vegan Lentil Enchiladas Recipe

Name: Vegan Lentil Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Ingredients: 1 1/2 cups dry Brown, French, or Green lentils; 4 1/2 cups water; 1 tsp dried oregano; 1/2 tsp salt; 1 bay leaf; 2 tsp oil; 1 yellow onion, diced; 2 cloves garlic, minced; 1-2 minced jalapeños, seeded for less heat; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp dried oregano; 1/2 tsp salt, more to taste; 18 corn tortillas; 1 recipe Enchilada sauce, below; vegan butternut squash queso, below

The Curious Chickpea

These vegan and gluten free enchiladas are stuffed with a savory lentil filling and topped with homemade enchilada sauce and plant based butternut squash queso for a delicious and healthy meal! The recipe can easily be doubled to feed a crowd, and any leftovers can be frozen for longer storage.

Ingredients

1 1/2 cups dry Brown, French, or Green lentils

4 1/2 cups water

1 tsp dried oregano

1/2 tsp salt

1 bay leaf

2 tsp oil

1 yellow onion, diced

2 cloves garlic, minced

1-2 minced jalapeños, seeded for less heat

1 tsp ground cumin

1 tsp chili powder

1/2 tsp dried oregano

1/2 tsp salt, more to taste

18 corn tortillas

1 recipe Enchilada sauce, below

vegan butternut squash queso, below

Method

Sort any debris or small stones from the lentils and rinse thoroughly. Transfer to a pot and cover with 4 1/2 cups water. Add the 1/2 teaspoon of salt, 1 teaspoon of oregano, and bay leaf. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the lentils are tender. Drain the lentils, reserving at least 1 cup of cooking water. Discard the bay leaf.

Heat a large skillet or pot over medium and add the oil. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and jalapeño and cook for 1-2 minutes.

Stir in the spices, then add the cooked lentils and 1/2 cup of cooking liquid. Cook the lentils for 7-8 minutes or until the lentils are starting to break down. Add more of their cooking liquid as necessary to keep it from getting too dry. Taste and adjust seasoning.

Preheat the oven to 375 ºF and warm the enchilada sauce.

Pour some enchilada sauce to lightly coat the bottom of a baking dish, use a 9 x 13" pan or lasagna pan to make all enchiladas at once.

Pour some enchilada sauce into a plate. Dip the tortillas into the enchilada sauce, flipping to coat both sides. Fill with the lentil filling and roll the tortillas. Place the filled tortilla seam side down in the baking dish. Repeat with remaining tortillas.

Pour enchilada sauce to cover tortillas and then top with butternut queso. Bake uncovered for about 20 minutes.

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