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4.92 from 75 votes
These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. It can be made ahead and the recipe is freezer-friendly. The veggie enchilada casserole is gluten-free, plant-based, nut-free, perfect for lunch or dinner, and very tasty.
Can we please take a moment to appreciate these wholesome vegetarian enchiladas? This dish was a big hit in my house, super yummy, and I can’t wait to make it again! Has your mouth started watering yet?
How Healthy Are Lentil Enchiladas?
You might ask why I used lentils to make these enchiladas rojas. Well, I love lentils – they are an amazing source of healthy protein and contain lots of vitamins, minerals, and fiber. For example, lentils are rich in folate, copper, manganese, phosphorus, iron, and zinc.
They have a great taste and texture and combined with flavorful spices, and other plant-based ingredients, they can have a similar taste to ground meat. That’s why they are the perfect filling for veggie enchiladas. I also love that lentils are inexpensive, they cook much faster than beans or chickpeas, and they are even easier to digest.
Besides lentils, these enchiladas are stuffed with other wholesome plant-based ingredients, like sunflower seeds, rolled oats, bell peppers, tomato, carrot, onion, ground chia seeds, tomato paste, and flavorful spices.
For the full list of ingredients, measurements, and nutrition facts (calories, etc.), please check the printable recipe card below.
How to Make Vegan Enchiladas
Below you’ll find step-by-step photos. You can also watch the video for visual instructions.
Step 1: Cook Lentils
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.
Step 2: Make The Enchilada Sauce
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, stirring frequently. Add the tomato sauce and bring it to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
Step 3: Make The Enchilada Filling
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.
Step 4: Blend Dry Ingredients
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.
Step 5: Add Veggies
Add the cooked veggies and the tomato paste, and blend again.
Step 6: Add Cooked Lentils
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.
Step 7: Preheat Oven
Preheat oven to 390 degrees F (200 degrees C). Also, grease a baking/casserole dish with some oil or vegan butter.
Step 8: Add Filling To Tortilla
Spread 2 heaped tablespoons (100-120 g) of enchilada filling over a tortilla.
Step 9: Roll Up Tortilla
Roll up the tortilla and place it into the prepared baking dish.
Step 10: Repeat
Repeat this step with the other tortillas.
Step 11: Add Sauce
Then pour the enchilada sauce over 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).
Step 12: Bake
Bake the veggie enchiladas uncovered for 15 minutes. Remove from the oven, pour my easy Vegan Cheese Sauce on top (or use your favorite vegan cheese to taste), and put the enchilada casserole back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or herbs of choice (optional). You can also add a little Vegan Sour Cream on top if desired.
Helpful Tips and Variations
- Sunflower seeds – If you don’t like sunflower seeds you can, of course, also use any other seeds or nuts instead. Walnuts are a great substitute, for example.
- Other flour options – Instead of ground oats, you can use any other flour of choice. For example, a gluten-free flour mix or chickpea flour. Just make sure you use the amount mentioned in the recipe in grams.
- Tortillas – I used Homemade Gluten-Free Tortillas. Sometimes I also use these gluten-free Spinach Tortillas. However, you can use regular wheat tortillas or wraps of choice if you aren’t gluten-free.
- You can use cooked beans to make bean enchiladas or chickpeas instead of lentils. Textured protein (e.g. vegan beef) would be also an option.
- Top with vegan cheese – I topped these delicious gluten-free enchiladas with homemade vegan cheese sauce. That made them even more delicious, plus the sauce is ready in 3 minutes. However, you can certainly use store-bought vegan cheese instead!
How To Store
You can store the baked enchiladas covered in the fridge for up to 3-4 days. If you have sauce or filling leftovers, then store them separately in an airtight container in the fridge. This vegan enchilada recipe is also freezer friendly. Freeze in freezer bags for up to 3 months. Reheat covered in the oven until warmed through.
You can also prepare the sauce and the filling ahead and store it in the fridge, then assemble the enchiladas the next day.
Should you give these vegan enchiladas a try, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan, because I love to see your remakes.
Other vegan Mexican inspired recipes you might like to try:
- Mexican Pinto Bean Soup
- Vegan Tortilla Soup
- Breakfast Burritos
- Taco Cups
- Vegan Black Bean Quesadillas
- Loaded Nacho Fries
- Oven Roasted Vegetable Fajitas
- Mexican Pizza with Refried Beans
- Chili Sin Carne
Vegan Enchiladas
Author: Michaela Vais
These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. It can be made ahead and the recipe is freezer-friendly. The veggie enchilada casserole is gluten-free, plant-based, nut-free, perfect for lunch or dinner, and very tasty.
4.92 from 75 votes
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine American, Mexican
Servings 12 enchiladas
Calories 330 kcal
Ingredients
- 12 tortillas (22 cm in diameter)
- 7 oz (200 g) vegan cheese or to taste
Enchilada filling:
- 1 cup (192 g) dry lentils (*see recipe notes)
- 2 1/2 cups (600 g) vegetable broth
- 1/2 cup (70 g) sunflower seeds (*see recipe notes)
- 1 1/3 cup (120 g) rolled oats gluten-free if needed (*see recipe notes)
- 3 heaped tbsp (120 g) tomato paste
- 2 small 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, 1-2 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 (600 g) 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
Instructions
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.
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, stirring frequently. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
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.
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.
Add the cooked veggies and the tomato paste, and blend again.
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.
Preheat oven to 390 degrees F (200 degrees C).
Spread 2 heaped tablespoons (100 g) of enchilada filling over a tortilla.
Roll up the tortilla and place it into a greased baking dish.
Repeat this step with the other tortillas.
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).
Bake uncovered for 15 minutes. Remove from the 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 vegan sour cream on top if desired.
Notes
Video Of The Recipe
- Lentils: I typically use brown lentils which cook in about 20-25 minutes, if soaked beforehand in lukewarm water. You can use 2 1/2 cups cooked lentils or beans instead (and skip the veggie broth).
- Seeds: You can use other seeds or nuts (e.g. walnuts) instead of sunflower seeds.
- Flour: Chickpea flour is a good alternative for oats. Any other flour should work too.
- Tortillas: You can use regular flour tortillas or gluten-free tortillas.
- Check the blog post for storing instructions and other helpful tips.
Nutrition Facts Vegan Enchiladas Amount per Serving Calories 330 % Daily Value* Fat 12 g 18 % Saturated Fat 2 g 10 % Carbohydrates 44 g 15 % Fiber 10 g 40 % Sugar 6 g 7 % Protein 11 g 22 % * Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!
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