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Vegan Lentil Enchiladas (Gluten-Free) Recipe

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3.9 from 43 reviews

These Best Vegan Enchiladas with Lentils are a wholesome, plant-based, and gluten-free dish packed with protein and bursting with flavor. Made with a hearty lentil and vegetable filling, smothered in a rich homemade enchilada sauce, and baked to perfection with vegan cheese, they offer a nutritious and satisfying meal perfect for lunch or dinner.

Ingredients

Enchiladas

  • 12 tortillas (22 cm in diameter)
  • 7 oz (200 g) vegan cheese or to taste

Enchilada Filling

  • 1 cup (192 g) dry lentils
  • 2 ½ cups (600 g) vegetable broth
  • ½ cup (70 g) sunflower seeds
  • 1 ⅓ 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 ground chia seeds or flax seeds
  • Spice mix for filling: ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp dried oregano, 1-2 tsp ground cumin, 1 tsp smoked paprika
  • 1-2 hot chili peppers chopped (adjust to taste)
  • 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 gluten-free)
  • 2 ½ cups (600 g) tomato sauce
  • Spice mix for sauce: ½ tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, ¼ tsp cayenne pepper
  • Sea salt and pepper to taste

Instructions

  1. Cook Lentils: Rinse lentils thoroughly and place them in a medium pot with vegetable broth. Bring to boil, then reduce to a simmer and cover. Cook for about 20 minutes until tender, then remove from heat and keep covered for 10 more minutes.
  2. Prepare Enchilada Sauce: Heat olive oil in a skillet over medium heat. Add chili powder, onion powder, garlic powder, cumin, and cayenne pepper, cooking for 2 minutes to toast spices. Stir in the flour and cook for 1 minute while stirring. Add tomato sauce, bring to a boil, then simmer for 5 minutes until thickened. Season with salt and pepper.
  3. Sauté Vegetables: Heat oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until softened. Add chopped bell peppers, tomato, grated carrot, and chopped chili peppers. Cook for 5-7 minutes until veggies are tender. Remove from heat.
  4. Blend Dry Ingredients: In a food processor, combine rolled oats, sunflower seeds, ground chia seeds, onion powder, garlic powder, dried oregano, ground cumin, smoked paprika, salt, and pepper. Pulse for 20-30 seconds until well mixed.
  5. Add Veggies and Tomato Paste: Add sautéed veggies and tomato paste to the food processor and blend until combined.
  6. Add Lentils: Add cooked lentils to the mixture and blend again until the filling holds together with a thick, cohesive texture. If too loose, add more ground oats to thicken.
  7. Preheat Oven: Preheat the oven to 390°F (200°C).
  8. Assemble Enchiladas: Spread about 2 heaped tablespoons (approx. 100 g) of enchilada filling evenly over each tortilla. Roll up tightly and place seam-side down in a greased baking dish (7 x 11 inches). Repeat until all tortillas and filling are used.
  9. Add Sauce: Pour the prepared enchilada sauce evenly over the rolled tortillas. You may arrange them in a single or double layer depending on your baking dish size.
  10. Bake Enchiladas: Bake uncovered for 15 minutes.
  11. Add Vegan Cheese and Finish Baking: Remove enchiladas from oven, sprinkle with vegan cheese or pour vegan cheese sauce on top. Return to oven and bake for another 10-15 minutes until the cheese melts and the enchiladas are heated through.
  12. Serve: Serve hot, optionally garnished with fresh cilantro or greens, and vegan sour cream if desired.

Notes

  • Use gluten-free rolled oats and flour to keep this recipe gluten-free.
  • Ground chia seeds can be substituted with ground flaxseeds for binding.
  • Adjust chili peppers to your preferred spice level.
  • If the filling is too loose, add more ground oats for thickness.
  • You can substitute vegan cheese with your favorite store-bought vegan cheese or prepared vegan cheese sauce.
  • Lentils can be cooked in advance and refrigerated to save time.

Find it online: https://deliciousyum.com/vegan-lentil-enchiladas-gluten-free-recipe/