Description
Discover the best vegan enchiladas packed with flavor and protein! This recipe combines hearty lentils, crunchy sunflower seeds, and wholesome oats with fresh vegetables and a robust homemade enchilada sauce. Perfect for a comforting, nutritious meal that’s entirely plant-based and gluten-free when using gluten-free oats and tortillas.
Ingredients
Filling
- 1 cup dry lentils (brown or green preferred)
- ½ cup sunflower seeds
- 1 â…“ cup rolled oats (use gluten-free if necessary)
- 2 small bell peppers, diced
- 1 medium carrot, grated
- 1 medium tomato, chopped
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 tbsp ground chia seeds (can substitute with flax seeds)
- Spice mix: onion powder, garlic powder, oregano, ground cumin, smoked paprika (to taste)
- 1-2 hot chili peppers, chopped (optional)
- Sea salt and pepper, to season
- 1 tbsp olive oil (for sautéing)
Enchilada Sauce
- 1 tbsp gluten-free flour (for thickening)
- 2 ½ cups tomato sauce
Assembly
- 12 tortillas (22 cm diameter, gluten-free if desired)
- 7 oz vegan cheese, shredded (optional, for topping)
Instructions
- Prepare Lentils: Rinse the lentils under cold water until clean. Cook them in a pot with ample water until tender but firm, about 20-25 minutes. Drain and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté until translucent and fragrant, about 5 minutes. Add diced bell peppers, grated carrot, chopped tomato, and optional chili peppers. Cook for an additional 5-7 minutes until the vegetables are softened.
- Add Sunflower Seeds and Oats: Stir in sunflower seeds, rolled oats, ground chia seeds, and the cooked lentils. Season with the spice mix, sea salt, and pepper. Cook while stirring for 3-4 minutes to combine flavors and slightly toast the oats and seeds.
- Make Enchilada Sauce: In a separate saucepan, heat tomato sauce over medium heat. Whisk in gluten-free flour slowly to avoid lumps. Simmer the sauce while stirring frequently until thickened, about 7-10 minutes.
- Preheat Oven and Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce over the bottom of a large baking dish. Fill each tortilla with a generous amount of the filling, roll up, and place seam side down in the dish. Pour remaining sauce over the top of assembled enchiladas.
- Add Vegan Cheese: Sprinkle shredded vegan cheese evenly over the enchiladas if using.
- Bake: Place the baking dish in the oven and bake for 25 minutes until heated through and the sauce is bubbling. If vegan cheese is added, it should melt nicely.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your protein-rich, vegan enchiladas with your favorite side or garnish.
Notes
- Use gluten-free oats and tortillas to make this recipe gluten-free.
- Ground chia seeds can be substituted with flax seeds if preferred.
- Adjust the amount of chili peppers based on your heat preference or omit them for a milder dish.
- Vegan cheese topping is optional but adds creaminess and flavor.
- Prepare lentils ahead of time to reduce prep duration.
