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.

Prep Time30

Cook Time30

Total Time1

Course: dinner

Cuisine: American, Mexican

Keyword: healthy dinner, healthy dinner ideas, healthy enchiladas, vegan casserole, vegan dinner, vegan dinner ideas, vegan enchiladas, vegan recipe

Servings: slices

Calories: 197kcal

Author: Michelle Kadera @ The Happy and Wholesome Mommy

Equipment

1 8x8 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 8x8 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

This casserole will last in the fridge for up to 4-5 days. Make sure to add plastic wrap to the top of the dish or transfer it to an airtight container.

To reheat, place one slice on a microwavable plate. Add a cover and microwave for 1-1.5 minutes until heated through.

Use restaurant-style blended salsa for this recipe. Thick varieties such as pico de Gallo will not work.

Nutrition