Name: Savory Enchiladas With Lentils for a Flavorful Twist
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 12 tortillas large tortillas (Use for easy rolling.); 7 oz vegan cheese (Optional topping.); 1 cup dry lentils (Hearty base.); 2.5 cups vegetable broth (For cooking lentils.); 0.5 cup sunflower seeds (Adds crunch.); 1.33 cups rolled oats (Binds the filling.); 3 heaped tbsp tomato paste (Enhances flavor.); 2 small bell peppers (Sweet and colorful.); 1 medium-sized carrot (Grated for sweetness.); 1 medium-sized tomato (Chopped for freshness.); 2 cloves garlic (Minced for aroma.); 1 large onion (Chopped base flavor.); 2 tbsp chia seeds (ground) (Or flax seeds.); 0.5 tbsp onion powder (Adds depth.); 0.5 tbsp garlic powder (Enhances garlic flavor.); 2 tsp dried oregano (Mediterranean touch.); 1-2 tsp ground cumin (Adds warmth.); 1 tsp smoked paprika (Smoky twist.); 1-2 hot chili peppers chopped (Adjust to taste.); sea salt (To taste.); pepper (To taste.); 1 tbsp oil (To fry veggies.); 1 tbsp olive oil (Adds richness.); 1 tbsp gluten-free flour (Thickens the sauce.); 2.5 cups tomato sauce (Main sauce ingredient.); 0.5 tbsp chili powder (Adds kick.); 1 tsp onion powder (Complements onion flavor.); 1 tsp garlic powder (Layers garlic taste.); 1 tsp ground cumin (Continues flavor theme.); 0.25 tsp cayenne pepper (Adds heat.)

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As I rummaged through my kitchen pantry the other day, I rediscovered a bag of lentils that had been hiding in the back, waiting for its moment to shine. Inspired by its humble, nutritious potential, I decided to whip up a batch of Vegan Enchiladas with Lentils, and let me tell you, the results blew me away! The warm spice of cumin combined with the rich tomato sauce made every bite a feast for the senses.

These enchiladas are not only a delicious alternative to takeout, but they also offer a hearty, wholesome meal that comes together easily on a weeknight. Perfectly spiced, filled with healthy ingredients, and smothered in a tangy sauce, they are a crowd-pleaser that even the pickiest eaters will devour. Whether you’re cooking for yourself or impressing guests, these enchiladas bring excitement back to home-cooked meals while keeping your kitchen time short and sweet. Let’s dive into this vibrant recipe that promises to spice up your dinner routine!

Why are Enchiladas With Lentils the best?

Nutritious Twist: These enchiladas are packed with lentils, creating a delightful blend of health and flavor that pleases both the body and the taste buds.
Quick & Easy: With just over an hour, you’ll have a warm, filling meal perfect for busy weeknights.
Mouthwatering Flavor: The rich tomato sauce combined with spices elevates this dish, making it irresistible.
Crowd-Pleaser: Perfect for family dinners or entertaining friends, everyone will be going back for seconds!
Versatile Ingredients: Customize with your favorite veggies or swap lentils for another protein—endless possibilities await!
Plant-Based Goodness: You get all the flavor without any animal products, making it a great option for vegans and vegetarians alike!

Enchiladas With Lentils Ingredients

For the Filling

12 tortillas – Use large tortillas for easy rolling and ample filling.
7 oz (200 g) vegan cheese – Optional for a creamy topping that complements the enchiladas wonderfully.
1 cup (192 g) dry lentils – A hearty base rich in protein, ideal for the enchiladas with lentils.
2 ½ cups (600 g) vegetable broth – Provides flavor and moisture to the lentils during cooking.
½ cup (70 g) sunflower seeds – Adds a nice crunch and nutty flavor to the filling.
1 ⅓ cup (120 g) rolled oats – Helps bind the filling while providing a wholesome texture.
3 heaped tbsp (120 g) tomato paste – Concentrates the tomato flavor and enriches the filling.
2 small bell peppers – Sweet and colorful, they enhance both nutrition and taste.
1 medium-sized carrot, grated – Adds a touch of sweetness and a pop of color to the mix.
1 medium-sized tomato, chopped – Freshness that brightens the filling.
2 cloves garlic, minced – Essential for that aromatic base flavor.
1 large onion, chopped – A classic flavor enhancer you can’t skip.

For the Spices

2 tbsp chia seeds (ground) or flax seeds – A great egg substitute that adds nutrition and helps bind ingredients.
1/2 tbsp onion powder – Extra depth of onion flavor to complement the fresh onion.
1/2 tbsp garlic powder – Enhances the garlic aroma throughout the dish.
2 tsp dried oregano – A must-have herb that brings a Mediterranean touch.
1-2 tsp ground cumin – Adds warmth and earthiness to the filling.
1 tsp smoked paprika – A smoky twist that elevates the overall flavor profile.
1-2 hot chili peppers, chopped – For those who like a little heat! Adjust to your spice tolerance.
sea salt and pepper to taste – Essential for balancing flavors.

For the Sauce

1 tbsp oil to fry the veggies – A light option to sauté your vegetables efficiently.
1 tbsp olive oil – Adds flavor and helps create a rich sauce.
1 tbsp gluten-free flour – Thickens the sauce while ensuring it’s gluten-free.
2 ½ cups (600 g) tomato sauce – The heart of your enchilada sauce, enriching each bite.
1/2 tbsp chili powder – For a nice kick of flavor and color in the sauce.
1 tsp onion powder – Complements the fresh onion in the filling for harmonious flavors.
1 tsp garlic powder – Layers the garlic taste throughout the dish.
1 tsp ground cumin – Continues the flavor theme from the filling into the sauce.
1/4 tsp cayenne pepper – A little heat to keep things interesting.
sea salt and pepper to taste – To ensure all flavors shine through clearly.

How to Make Enchiladas With Lentils

Rinse your lentils thoroughly to remove any dirt, then combine them in a medium pot with the vegetable broth. Bring to a boil, then reduce to a simmer for about 20 minutes, until they are tender. Let them sit covered for an extra 10 minutes off the heat.
Prepare the enchilada sauce by heating olive oil in a skillet over medium. Add spices and cook for about 2 minutes. Incorporate gluten-free flour, then add the tomato sauce. Bring to a boil and let it simmer for 5 minutes until thickened.
Sauté onion and garlic in a separate skillet with oil over medium heat for 3-4 minutes. Mix in chopped bell peppers, tomato, grated carrot, and chili peppers. Cook everything for 5-7 minutes until softened, then remove from heat.
Blend the dry ingredients (spices, salt, pepper, oats, sunflower seeds, and chia seeds) in a food processor until well combined, about 20-30 seconds.
Add the cooked veggies and tomato paste to the food processor, then blend again until combined.
Incorporate the cooked lentils into the mixture and blend until the filling is thick and cohesive. Note: If it feels too loose, simply add more ground oats.
Preheat your oven to 390°F (200°C).
Spread 2 heaped tablespoons of the filling onto each tortilla, roll them up, and place neatly in a greased baking dish. Repeat until all tortillas are filled.
Pour the enchilada sauce generously over the rolled tortillas. Bake uncovered for 15 minutes. Remove, and if using, add vegan cheese sauce before returning to the oven for an additional 10-15 minutes.
Serve hot, garnished with fresh cilantro or greens if you like a little extra zing!

Optional: Top with avocado slices for added creaminess.

Exact quantities are listed in the recipe card below.

Enchiladas With Lentils Variations

Feel free to make these enchiladas truly your own by exploring various tasty twists and substitutions!

Gluten-Free Tortillas: Swap regular tortillas for gluten-free varieties to suit dietary needs without sacrificing flavor.
Mixed Beans: Substitute half the lentils with black beans or pinto beans for added texture and flavor. It adds a delightful twist while keeping the dish hearty.
Cheese Lovers: Try different plant-based cheeses like cashew mozzarella or nutritional yeast for a uniquely creamy and cheesy experience.
Veggie Boost: Add spinach or kale to the filling for a nutritional punch, boosting both color and flavor while keeping it fresh and vibrant.
Savory Heat: For an extra kick, mix in chipotle peppers in adobo sauce or sprinkle jalapeños on top before serving; you’ll never want plain enchiladas again!
Avocado Bliss: Top the baked enchiladas with sliced avocado or guacamole for a creamy contrast that enhances every bite.
Savory Nuts: Mix in finely chopped walnuts or almonds to the filling for an unexpected crunch and richer flavor that adds new exciting textures.
Sweet Twist: Add a touch of sweetness with roasted corn or diced pineapple in the filling to balance the spice with a hint of natural sweetness.

These variations present fun opportunities to play around in the kitchen, creating an enchilada experience that is entirely your own!

What to Serve with Vegan Enchiladas?

To elevate your dinner experience, consider these delightful pairings that will beautifully complement your rich, flavorful enchiladas.

Cilantro Lime Rice: A zesty, aromatic side dish that balances the richness of the enchiladas while adding a refreshing touch.
Guacamole: Creamy and smooth, this avocado dip enhances the meal with its coolness and rich flavor—perfect for scooping!
Chilled Corn Salad: Combining sweet corn, fresh herbs, and lime juice, this salad adds a crisp texture and vibrant colors to your table.
Fresh Pico de Gallo: A zesty, homemade salsa adds freshness and a burst of flavor, making each bite even more delightful.
Black Bean Soup: A warm, hearty soup is a perfect accompaniment, bringing extra protein and beans to your meal while enhancing the Mexican theme.
Margaritas or Mocktails: Bright, refreshing citrus drinks add a festive touch, perfectly pairing with the spicy profile of your enchiladas.

Why not set the mood even further? A batch of rich, dark chocolate brownies for dessert will satisfy any sweet tooth and round off your meal beautifully!

Expert Tips for Enchiladas With Lentils

Lentil Selection: Choose small, green or brown lentils for quicker cooking and a better texture that easily binds in the filling.
Spice Adjustments: Taste and adjust the spices in your filling and sauce as you cook. This ensures the flavor is just right for your palate.
Prevent Soy Curl: Before rolling tortillas, warm them slightly in a skillet or microwave to prevent tearing. A little moisture works wonders!
Sauce Thickness: If your enchilada sauce turns out too thin, simmer it a bit longer to reach your desired consistency. It should coat the tortillas nicely.
Customize Filling: Mix and match vegetables based on what you have on hand; zucchini, spinach, or mushrooms are great additions for extra flavor and nutrition in the enchiladas with lentils.

How to Store and Freeze Enchiladas With Lentils

Fridge: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezer: For longer storage, freeze the enchiladas with lentils in a freezer-safe container or tightly wrap them in foil. They will keep for up to 3 months.

Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through.

Airtight Storage: Ensure the enchiladas are well-sealed to prevent freezer burn and maintain their delicious flavors.

Make Ahead Options

These Enchiladas With Lentils are perfect for meal prep enthusiasts seeking to save time during busy weeknights! You can prepare the filling up to 24 hours in advance by storing it in an airtight container in the refrigerator, and the tortillas can be filled and arranged in the baking dish up to 3 days ahead. To ensure freshness, keep the enchilada sauce separate until you’re ready to bake. When it’s time to serve, just pour the sauce over the assembled enchiladas, then bake them for about 15-20 minutes, or until heated through. This way, you can enjoy delicious, home-cooked enchiladas without the last-minute rush!

Enchiladas With Lentils Recipe FAQs

How do I choose the right lentils for my enchiladas?
Absolutely! For the best results, I recommend using small green or brown lentils. They cook quickly and maintain a nice texture once blended, providing a great binding element in your enchiladas.

How should I store leftover enchiladas with lentils?
Very simple! Place any leftover enchiladas in an airtight container and store them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, just reheat in the oven or microwave until warmed through.

Can I freeze enchiladas with lentils?
Definitely! To freeze, wrap the enchiladas tightly in foil or place them in a freezer-safe container. They’ll be good for up to 3 months. Just remember to label them, so they don’t get lost in the freezer!

What’s the best way to reheat frozen enchiladas?
To reheat, first, thaw your enchiladas overnight in the fridge. Preheat your oven to 350°F (175°C) and place the enchiladas (covered) in a baking dish. Heat for about 20-25 minutes, or until they’re piping hot throughout. This method keeps them moist and delicious!

Can I customize the filling for my enchiladas?
Absolutely! The more, the merrier! You can mix and match vegetables based on what’s in your pantry. Zucchini, spinach, or even mushrooms are fantastic additions that will amp up flavor and nutrition in your enchiladas with lentils.

Are there any dietary concerns I should keep in mind?
Great question! These enchiladas are vegan-friendly and free from animal products, making them suitable for vegans and vegetarians. However, if you or your guests have allergies (like nuts from sunflower seeds), feel free to substitute those ingredients accordingly!