These veggie lover enchiladas are loaded down with just healthy plant-based fixings, similar to lentils, sunflower seeds, moved oats, ringer peppers, tomato, carrot, onion, ground chia seeds, tomato glue, and tasty flavors. In the event that you are not a devotee of sunflower seeds you can, obviously, likewise utilize some other seeds or nuts. Walnuts are an extraordinary substitute, for instance. Rather than ground oats, you can utilize some other flour of decision, for example a sans gluten flour blend or chickpea flour. Simply ensure you utilize the sum referenced in the formula in grams.
I finished these tasty veggie lover enchiladas with my simple vegetarian cheddar sauce which made them significantly progressively scrumptious. You can utilize locally acquired vegetarian cheddar rather yet I would suggest my sauce formula since it takes just 3 minutes to make it!
These protein-rich vegetarian enchiladas are made with lentils and other healthy fixings. They are sans gluten, plant-based, without nut, ideal for lunch or supper and exceptionally delicious.
- 12 tortillas (22 cm in diameter)
- Easy vegan cheese sauce or vegan cheese to taste
- Enchilada filling:
- 1 cup dry lentils (200 g) *see recipe notes
- 2 1/2 cups vegetable broth (600 ml)
- 1 cup sunflower seeds (140 g) *see recipe notes
- 1 1/3 cup rolled oats (GF if needed) (120 g) *see recipe notes
- 3 heaped tbsp tomato paste (120 g)
- 2 bell peppers
- 1 medium-sized carrot, grated
- 1 medium-sized tomato, chopped
- 2 cloves of garlic, minced
- 1 large onion, chopped
- 2 tbsp ground chia seeds or flax seeds
- spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 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 tomato sauce (600 g)
- 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
Instructions
- Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
- While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
- To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
- Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
- These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, healthy, easy to make, nut-free, perfect for lunch or dinner and very tasty.
- Add the cooked veggies and the tomato paste, and blend again.
- These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, healthy, easy to make, nut-free, perfect for lunch or dinner and very tasty.
- Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn't thick enough or doesn't stick together, then add more ground oats.
- These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, healthy, easy to make, nut-free, perfect for lunch or dinner and very tasty.
- Preheat oven to 390 degrees F (200 degrees C).
- These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, healthy, easy to make, nut-free, perfect for lunch or dinner and very tasty.
- Spread 2 heaped tablespoons (100-120 g) of enchilada filling over the surface of a tortilla.
- These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, healthy, easy to make, nut-free, perfect for lunch or dinner and very tasty.
- Roll up the tortilla and place in a greased baking dish.
- These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, healthy, easy to make, nut-free, perfect for lunch or dinner and very tasty.
- Repeat this step with the other tortillas.
- These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, healthy, easy to make, nut-free, perfect for lunch or dinner and very tasty.
- Then pour the enchilada sauce on top of the tortillas. I made two layers of 4 tortillas each (7 x 11 in baking dish) but you can make just one layer with 8 tortillas. The filling is enough for 12 tortillas, so you could also make more than 8 (depending on the size of your baking dish).
- These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, healthy, easy to make, nut-free, perfect for lunch or dinner and very tasty.
- Bake uncovered for 15 minutes. Remove from oven, pour my easy vegan cheese sauce on top (or use your favorite vegan cheese to taste), and put the enchiladas back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or greens of choice (optional). You can also pour a little bit of vegan sour cream on top if desired.
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