Vegan Lentil Veggie Enchiladas
These Vegan Lentil Veggie Enchiladas are hearty and delicious. Enjoy this healthy Mexican casserole for your next dairy-free taco Tuesday. They are one of our family’s favorite recipes in my house and I know they will be yours, too.
You don’t need to be following a vegan lifestyle to fall in love with these enchiladas. They are a big hit no matter who I serve them to.
Why You Will Love These Vegan Lentil Veggie Enchiladas
Delicious: There is so much flavor in this Mexican recipe. Who says you need meat and cheese in enchiladas? After trying them, you’ll fall in love with this plant-based casserole.
Simple: You’ll only find wholesome ingredients in these vegan enchiladas. They are dairy-free, plant-based, and made with simple ingredients. Also, you’ll love how easy these are to make.
Filling: These enchiladas are so filling and flavorful. They can stand alone as a meal or pair with side dishes such as Stovetop Lemon Sauteed Green Beans or Pressure Cooker Vegan Black Beans.
Leftovers: I love that they make delicious leftovers and taste even better the next day. Who doesn’t like making a casserole that lasts for two dinner meals? Sign me up!
Healthy: You will enjoy the true flavors of traditional enchiladas but much healthier on the body and with its unique vegan flavors! Thanks to the lentils, this meal has plenty of protein and fiber! Grab your ingredients and get started with this family-favorite meal!
The Ingredients
Cooked brown lentils: I like to use Trader Joe’s pre-cooked lentils for this recipe. It makes it super easy to make when the lentils are already precooked. Otherwise, use dry lentils to make your own pot.
Raw walnuts: Nuts give these lentil enchiladas a meaty texture and a more hearty overall vibe. They are extremely healthy which adds more fiber, protein, and healthy fats.
Rolled old-fashioned oats: This will turn into flour once added to the food processor. Oat flour acts as a binder to pull together the wet ingredients. Oat flour is not processed so it still obtains its original nutrients.
Tomato paste: This will help thicken the enchilada mixture. You’ll need one small can of tomato paste for this recipe.
Red bell pepper: You’ll enjoy the addition of red bell pepper to the filling of these enchiladas. Bell pepper brings a lovely flavor and pairs nicely with Mexican food.
Red onion: You can use any type of onion that you have on hand such as white onion or yellow onion. Red onion is always my preference since it has more health benefits than the white versions.
Garlic cloves: Use fresh garlic for maximum flavor. I also recommend using organic varieties only.
Ground flaxseed: Ground flaxseed helps bring everything together and bake up nicely. This is a vegan egg replacement and it works like a charm. Not to mention, flaxseed is a true superfood.
Spices: You need the following spices: onion powder, garlic powder, cumin, and smoked paprika along with sea salt and black pepper.
Avocado oil: You’ll use this neutral, high-heat oil to sautee the veggies over the stove before adding them to the food processor. I recommend avocado oil instead of olive oil
A jar of your favorite salsa: I like to use a restaurant-style blended salsa. Do not use a chunky variety such as pico de gallo. Salsa is the only sauce and it replaces enchilada sauce.
Large tortillas: I like to use sprouted wheat tortillas for this vegan enchilada recipe. You can also use smaller corn tortillas or flour tortillas, you will just need to add more to make an entire layer twice.
Nutritional yeast: This healthy cheese replacement is the perfect alternative to shredded Mexican cheese. While it doesn’t produce a creamy and thick texture, it brings a similar flavor and a ton of health benefits.
Green onions: Finish off the enchiladas by topping them with sliced green onions. This is optional but I highly recommend it.
Other Optional Toppings
There are many options for toppings so I recommend that you don’t hold back. Some other delicious toppings to add to a warm slice of vegan enchiladas include guacamole, avocado slices, vegan cheese, vegan sour cream, hot sauce, or fresh tomato.
The Instructions
Step one: Prepare an 8×8 glass pan and grease it with avocado oil. I like to use Avocado spray. You can get this at Costco, Trader Joe’s, or your local grocery store. Preheat the oven to 400 degrees Fahrenheit.
Step two: In a large saute pan, drizzle some avocado oil, and once hot, saute the bell pepper, and onion on medium heat until fully cooked. Add the garlic to the last 2 minutes of cooking. Set it aside.
Step three: Grab your food processor, and add the dry ingredients to it including oats, spices, ground flaxseed, and walnuts. Pulse for about 20 seconds.
Step four: Add the tomato paste and cooked vegetables and blend again. Last, add in the cooked lentils and blend one last time. You are looking for a thick, yet sticky mixture. Add in additional ground oats/oat flour to thicken as needed.
Step five: Add about two spoonfuls of salsa to the bottom of a baking dish. Next, add a tortilla and then take 1/2 of the enchilada filling and evenly layer it on top of the tortilla. Then add another tortilla, the rest of the lentil filling, and one last tortilla.
Finish it off with salsa and nutritional yeast. Pour the entire container of salsa over top and spread it out evenly. Sprinkle nutritional yeast and cover the entire surface.
Step six: Cook for 30 minutes, uncovered. Allow it to sit on the counter to cool for about 5 minutes before slicing. Cut into 9 even slices. Serve with optional avocado slices and green onion slices.
How to Store Lentil Enchiladas
Place a cover over the casserole dish such as plastic wrap or aluminum foil or transfer the leftovers to an airtight container and store it in the fridge for up to 4-5 days.
To reheat, place one slice on a microwavable plate. Place a napkin or paper towel over the top of the piece and microwave for about 1-1.5 minutes or until it is heated through.
Tips + Modifications
Use restaurant-style blended salsa for this recipe. Do not use thicker varieties such as pico de Gallo. The salsa replaces enchilada sauce so it needs to be more of a liquid consistency.
Other Delicious Vegan Mexican Recipes You Will Love
Sweet Potato Tacos with Homemade Black Beans
Easy Pressure Cooker Spiced Black Beans
Vegan Black Bean Taquitos with Fresh Mango Salsa
Easy Vegan Crispy Fried Tortillas with Black Beans
Easy Veggie-Loaded 7-Layer Dip Appetizer Cups
Vegan Lentil Veggie Enchiladas
Equipment
- 1 8×8 square glass baking dish
- 1 food processor
- 1 saute pan
Ingredients
- 1.5 cups cooked brown lentils I like to use Trader Joe's precooked.
- ½ cup walnuts
- 1⅓ cups old fashioned rolled oats
- 3 tablespoons tomato paste
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons ground flaxseed
- 1 teaspoon Spices: 1 tsp of each: onion powder, garlic powder, cumin, and smoked paprika
- salt and pepper to taste
- 1 tablespoon avocado oil for sauteing the veggies
- 1 jar of your favorite salsa
- 2 large tortillas I like to use sprouted whole wheat.
- 4 tablespoons nutritional yeast
- 2 green onions, sliced
Instructions
- Prepare an 8×8 glass pan and grease it with avocado oil. I like to use Avocado spray. You can get this at Costco, Trader Joe's, or a basic grocery store. Preheat the oven to 400 degrees Fahrenheit.
- In a large saute pan, drizzle some avocado oil, and once hot, saute the bell pepper, and onion on medium heat until fully cooked. Add the garlic to the last 2 minutes of cooking. Set it aside.
- Grab your food processor, and add the dry ingredients to it including oats, spices, ground flaxseed, and walnuts. Pulse for about 20 seconds.
- Add in the tomato paste and cooked vegetables and blend again. Last, add in the cooked lentils and blend one last time. You are looking for a thick, yet sticky mixture. Add in additional ground oats/oat flour to thicken as needed.
- Add about two spoonfuls of salsa to the bottom of a baking dish. Next, add a tortilla and then take 1/2 of the enchilada filling and evenly layer it on top of the tortilla. Then add another tortilla, the rest of the lentil filling, and one last tortilla. Finish it off with salsa and nutritional yeast. Pour the entire container of salsa over top and spread it out evenly. Sprinkle nutritional yeast and cover the entire surface.
- Cook for 30 minutes, uncovered. Allow it to sit on the counter to cool for about 5 minutes before slicing. Cut into 9 even slices. Serve with optional avocado slices and green onion slices.
Notes
Nutrition
Enjoy!
XOXO
Michelle