Vegan Enchiladas

This vegan enchiladas recipe is a plant-based twist on the authentic Mexican food staple. A lentil filling that is packed full of flavor rolled up in a flour tortilla and topped with a homemade enchilada sauce. The casserole is baked until the cheese is hot and melted. Vegan enchiladas is an easy casserole dish made to feed a crowd. The lentils are sauteed in bold spices for maximum flavor inside a warmed flour tortilla. Then smothered with a homemade enchilada sauce. It’s a delicious meal that can be prepared ahead of time on busy or for special occasions.

In the name of full transparency, please be aware that this post contains affiliate links. Any purchases made through such links will result in a small commission for me (at no extra cost for you).

Vegan Enchiladas

Lentil Filling
Ingredients

• 4 Cloves of Garlic (minced)
• Medium Onion (diced)
• Bell Pepper (any color)
• 1 & 1/2 Cups of Lentils
• 2 TBSP Non-Dairy Milk
• 1 TBSP Extra Virgin Olive Oil
• 1/2 tsp Black Pepper
• 1/2 tsp Cayenne Pepper
• 1 TBSP Chilli Powder
• 1/2 tsp Sea Salt
• 1 TBSP Cumin
• 3 Cups of Vegetable Broth

Instructions

1. In a large pan saute onion and garlic in olive oil. Once the onions become translucent, add the lentils and vegetable broth and stir. Next, cover and let it simmer until it boils then turn the heat down and let simmer for about 30-40 minutes. Or until lentils soften and most of the vegetable broth has evaporated.
2. After that add the spices and non-dairy milk. Stir the mixture so it doesn’t burn and you’ll start to become almost like a ground-meat texture. If it’s watery just keep cooking until it thickens to your liking.
3. Lastly, remove from the heat and set aside until your ready to assemble your enchiladas.

Enchilada Sauce

Ingredients

• 3 TBSP Olive Oil
• 3 TBSP Flour (any blend of flour works, I used all-purpose)
• 1 TBSP Chili Powder
• 1 tsp Cumin
• 1/4 tsp of Cayenne Pepper
• 1/2 tsp Garlic Powder
• 1/4 tsp of Orgeno
•  1/4 tsp Sea Salt
• Pinch of Cinnamon
• 2 TBSP Tomato Paste
• 2 Cups Vegetable Broth
• 1 tsp Apple Cider Vinegar
• 1 TBSP of Hot Sauce

Instructions

1. Start off by mixing the dry ingredients (flour and spices) into a small bowl. Then mix the tomato paste and vegetable together in a separate bowl.  Keep both near the stove and move onto the next step.
2.  In a medium-sized pot, warm the oil on medium heat until it’s hot enough for a light sprinkle of flour to sizzle on contact. It might take a couple of minutes depending on the type of stove your using so be patient and don’t step away from the stove. Once it’s ready. add flour and spice mixture. Wish constantly until it’s fragrant and darker in color this should take about 1 minute. Then slowly pour in the tomato paste and vegetable broth mixture and whisk to remove lumps.
3. Raise the heat to bring the mixture to a simmer. Keep at a simmer for about 5-7 minutes while whisking often. Once the sauce has thickened, remove from heat,  then whisk in vinegar and season to taste. 
4. Then set the sauce aside and being to make your enchiladas.

Enchiladas

Ingredients 

• Flour Tortillas
• Vegan Cheese for Topping (optional)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and oil or line a 13×19-inch baking pan.
2. Next, gently warm the tortillas so they don’t break when you roll them. The easiest way is to place them in a stack with a damp paper towel and microwave for about 60 seconds. Then leave the paper towel on top while your rolling to keep them warm. Take 1 tortilla at a time and add about 1/2 cup of the lentil filling down the middle and roll it tightly. Then place it seam side down in your baking dish. Repeat with remaining tortilla, placing each rolled enchilada next to the other until you have none left.
3. After that pour the enchilada sauce over the enchiladas and give the pan a gentle shake to help distribute it. If using sprinkle with vegan cheese down the middle.
4. Then bake for 20 to 25 minutes. The cheese should be melted(if using), the enchiladas warmed through, and the top of the tortilla crisped. Lastly, let the enchiladas cool for about 5 minutes. Then divide onto plates and serve.

Notes:

• Topping suggestions: vegan sour cream, diced avocadoes, jalapenos, diced tomatoes, or guacamole.
• MAKE-IT GLUTEN FREE: Use corn tortillas instead of flour tortillas.

If you love this: Check out my recipe for Baked Vegan Chimichangas!

Pin Me!