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 cup lentils, cooked
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 8 corn tortillas
- 1 can enchilada sauce
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with oil or cooking spray.
- 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.
- Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- 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.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Fill each tortilla with the smoky lentil mixture, rolling tightly and placing seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.
- 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.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with fresh chopped cilantro and serve hot.
Tips
- Choose the right lentils: Use brown or green lentils for the best texture and smoky flavor absorption.
- Don't skip the smoked paprika - it's the secret weapon that gives these enchiladas their incredible depth of flavor.
- Warm tortillas before rolling to prevent cracking and make them more pliable.
- For extra moisture, you can add a bit of vegetable broth to your lentil mixture.
- Make sure to cover the enchiladas completely with sauce to prevent drying out.
- Let the enchiladas rest for 5 minutes after baking to allow the flavors to settle and make serving easier.
- For added protein, consider mixing in some black beans with the lentils.
- 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