Vegan Lentil & Bean Enchiladas | This Savory Vegan
These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce!
#vegan #veganenchiladas #vegandinnerideas
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Alkaline Vegan Lentil Enchiladas | Tha Alkaline Hour
Follow @ThaAlkalineHour on Instagram! Brotha SHAWT in the Kitchen Whipping up some Lentil Enchiladas with Homemade Spelt tortillas!
MUST TRY vegan Enchiladas! ????
Must try vegan enchiladas ???? perfect to make now when it’s colder, they’re comforting, DELICIOUS, and a fun switch from curries or stews ????
Lentil Enchiladas (from my app Fivesec Health)
For the lentil filling:
- 1 yellow onion
- 1 carrot
- 1 red bell pepper
- 1 red chili
- 4 garlic cloves
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 2 tsp each cumin, coriander, oregano
- 1/2 tsp salt
- 1 can (400g) crushed tomatoes
- 1 can (230g drained) lentils
For tomato sauce:
- 800g tomato passata
- 1 tsp each coriander, cumin
- 1/2 tsp each salt, garlic powder
- Combine in a saucepan and let simmer 10 mins
For the cheese sauce:
- 1 cup raw cashews (boil 5 mins then drain)
- 4 tbsp nutritional yeast
- 3/4 cup (180ml) plant milk, unsweetened
- 1 tbsp lime juice
- 1/2 tbsp apple cider vinegar
- 1/2 tsp each salt, turmeric, garlic powder
- Blend in a high speed blender until completely smooth
Fill 6 tortillas with the lentil filling, 1 tbsp cheese sauce in each, roll them up and cover with tomato sauce, bake for 50 minutes on 180C. Then 10 more minutes with the cheese sauce on top
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Vegetarian Lentil Enchiladas
Are you craving your favorite Tex-Mex but without the meat? This vegetarian lentil enchiladas will have everyone coming back for more! Made with green enchilada sauce, seasoned lentils, and cheese.
Discover the ingredients you need and the steps it takes to make this delicious dinner! Perfect for your next Taco Tuesday or a weeknight dinner any day of the week.
Watch the video to see how to make it! Get the detailed recipe and list of ingredients in the recipe card at ➡️
Interested in a mini cookbook with FIVE easy vegetarian and vegan dinners perfect for busy weeknights! Get it here ➡️
Don't forget to hit subscribe to see more vegan and vegetarian recipe videos!
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Lentil Stuffed Enchilada Bake
Quick and easy, dinner is served… and it’s this saucy Lentil Enchilada Bake! ????????????
Serves 8
INGREDIENTS
1½ cups IMBO Whole Black Lentils
Pinch of salt
1 tbsp oil, of choice
1 onion, finely chopped
2 cloves garlic, chopped
1 red pepper, cubed
1 tin (400g) chopped tomatoes
1 tsp paprika
1 tsp cumin
Salt and pepper, to season
8 tortilla wraps
2 cups store-bought tomato-based sauce, of choice
2½ cups grated cheese
Serving suggestion:
Sour cream
Avocado, coarsely mashed
Pickled red onion
Sprigs of fresh coriander
Lime wedges
METHOD
1. Rinse the Imbo Whole Black Lentils and place in a pot. Add 3 cups water and salt and bring to the boil. Once boiling, reduce to a simmer, cover and allow to cook for about 25 minutes, or until the lentils are just tender and the water is absorbed.
2. In a large pan, sauté the onion and garlic in oil over a medium heat until soft. Add the red pepper and cook for 3 minutes. Add the tomatoes, paprika and cumin and allow to simmer over a low heat for 10 minutes.
3. Stir in the cooked lentils and season with salt and pepper to taste. Allow to cool slightly.
4. Preheat the oven to 180°C and grease a large baking dish.
5. Generously fill each wrap with 3-4 large spoons of the lentil filling, top with a small handful of grated cheese and roll them up carefully. Place the wraps in the greased baking dish with the fold at the bottom.
6. Spread the tomato-based sauce over the wraps and sprinkle over the remaining grated cheese.
7. Bake, uncovered, for 20-25 minutes, or until the cheese forms a golden crust.
8. Top the bake with generous dollops of sour cream, guacamole, pickled red onion and fresh coriander.
9. Serve 2 wrapped enchilada per portion with a lime wedge on the side and ENJOY!!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook ????
The Best Vegan Enchiladas With Lentils (Gluten-Free Recipe)
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. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
You can order it here:
Ingredients:
12 tortillas (22 cm in diameter)
7 oz (200 g) vegan cheese or to taste
Enchilada filling:
1 cup (192 g) dry lentils
2 1/2 cups (600 g) vegetable broth
1/2 cup (70 g) sunflower seeds
1 1/3 cup (120 g) rolled oats gluten-free if needed
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
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