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Vegan Enchiladas with Smoky Lentils

Vegan Enchiladas with Smoky Lentils

Get ready to transform your dinner game with these mouthwatering Vegan Enchiladas that prove plant-based meals can be incredibly delicious and satisfying! Packed with smoky lentils, bold spices, and a rich enchilada sauce, this recipe will make you forget all about traditional meat-based versions. Whether you're a committed vegan or just looking to add more plant-based meals to your diet, these enchiladas are about to become your new favorite comfort food that will leave everyone at the table asking for seconds.

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings

Ingredients

  1. 1 cup lentils, cooked
  2. 1 onion, diced
  3. 2 cloves garlic, minced
  4. 1 teaspoon smoked paprika
  5. 8 corn tortillas
  6. 1 can enchilada sauce
  7. Fresh cilantro for garnish
  8. Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with oil or cooking spray.
  2. In a large skillet, heat a small amount of olive oil over medium heat. Add diced onions and sauté until they become translucent and slightly golden, about 5 minutes.
  3. Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
  4. Stir in the cooked lentils, smoked paprika, salt, and pepper. Mix thoroughly to ensure the lentils are evenly coated with spices. Cook for 2-3 minutes to warm through and develop flavors.
  5. Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking.
  6. Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
  7. Fill each tortilla with the smoky lentil mixture, rolling tightly and placing seam-side down in the baking dish.
  8. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.
  9. Place the baking dish in the preheated oven and bake for 20-25 minutes until the sauce is bubbling and the edges of the tortillas are slightly crisp.
  10. Remove from the oven and let rest for 5 minutes before serving.
  11. Garnish with fresh chopped cilantro and serve hot.

Tips

  1. Choose the right lentils: Use brown or green lentils for the best texture and smoky flavor absorption.
  2. Don't skip the smoked paprika - it's the secret weapon that gives these enchiladas their incredible depth of flavor.
  3. Warm tortillas before rolling to prevent cracking and make them more pliable.
  4. For extra moisture, you can add a bit of vegetable broth to your lentil mixture.
  5. Make sure to cover the enchiladas completely with sauce to prevent drying out.
  6. Let the enchiladas rest for 5 minutes after baking to allow the flavors to settle and make serving easier.
  7. For added protein, consider mixing in some black beans with the lentils.
  8. Experiment with different toppings like vegan sour cream, avocado slices, or extra cilantro for added freshness.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 45g

Protein: 15g

Fat: 8g

Saturated Fat: g

Cholesterol: 0mg

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