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Vegan Lentil Enchiladas (Gluten-Free) Recipe

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4.3 from 37 reviews

These protein-rich vegan enchiladas are packed with wholesome lentils, nutritious vegetables, and a flavorful homemade enchilada sauce. Completely gluten-free and plant-based, this recipe combines hearty lentils, sunflower seeds, oats, and vibrant spices for a delicious and healthy meal perfect for lunch or dinner. Topped with vegan cheese and baked to perfection, these enchiladas are easy to prepare, nut-free, and bursting with flavor.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 enchiladas (serves 6-8)

Ingredients

Tortillas and Cheese

  • 12 tortillas (22 cm in diameter)
  • 7 oz (200 g) vegan cheese or to taste

Enchilada Filling

  • 1 cup (192 g) dry lentils
  • 2 ½ cups (600 g) vegetable broth
  • ½ cup (70 g) sunflower seeds
  • 1 ⅓ cup (120 g) rolled oats (gluten-free if needed)
  • 3 heaped tbsp (120 g) tomato paste
  • 2 small bell peppers
  • 1 medium-sized carrot, grated
  • 1 medium-sized tomato, chopped
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 2 tbsp ground chia seeds or flax seeds
  • Spice mix: ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp dried oregano, 1-2 tsp ground cumin, 1 tsp smoked paprika
  • 1-2 hot chili peppers, chopped (adjust to taste)
  • Sea salt and pepper to taste
  • 1 tbsp oil (for frying veggies)

Enchilada Sauce

  • 1 tbsp olive oil
  • 1 tbsp gluten-free flour (or all-purpose flour if not gluten-free)
  • 2 ½ cups (600 g) tomato sauce
  • Spice mix: ½ tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, ¼ tsp cayenne pepper
  • Sea salt and pepper to taste

Instructions

  1. Cook Lentils: Rinse the lentils thoroughly to remove any dirt. Place them in a medium pot with the vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for about 20 minutes or until tender. Remove from heat but keep covered for another 10 minutes to let them steam.
  2. Prepare Enchilada Sauce: Heat olive oil in a skillet over medium heat. Add all the sauce spices and cook for about 2 minutes to release their aroma. Stir in the flour and cook for another minute while stirring frequently. Add tomato sauce, bring to a boil, then let simmer until the sauce thickens, about 5 minutes. Adjust seasoning with salt and pepper as needed.
  3. Sauté Vegetables: In a separate skillet, heat oil over medium heat. Add chopped onion and minced garlic and sauté for 3-4 minutes until fragrant and softened. Add chopped bell peppers, tomato, grated carrot, and chopped hot chili peppers. Sauté for 5-7 minutes until veggies are tender. Remove from heat and set aside.
  4. Blend Dry Filling Ingredients: Combine the oats, sunflower seeds, ground chia seeds, the spice mix (onion powder, garlic powder, oregano, cumin, smoked paprika), sea salt, and pepper in a food processor. Blend for 20-30 seconds until roughly mixed.
  5. Add Veggies and Tomato Paste to Blend: Add the sautéed vegetables and tomato paste to the food processor and blend again until well combined.
  6. Incorporate Cooked Lentils: Add the cooked lentils to the mixture in the food processor and blend until the mixture sticks together with a consistency suitable for filling tortillas. If too loose, add more ground oats to thicken.
  7. Preheat Oven: Set the oven to 390°F (200°C) to warm up while assembling the enchiladas.
  8. Assemble Enchiladas: Spread about 2 heaped tablespoons (approximately 100 g) of the enchilada filling evenly over each tortilla. Roll up the tortillas tightly and place them seam side down in a greased baking dish (approximately 7×11 inches). You can arrange them in one or two layers depending on your dish size; the filling quantity is enough for 12 tortillas.
  9. Add Sauce and Bake: Pour the prepared enchilada sauce evenly over the rolled tortillas. Bake uncovered in the preheated oven for 15 minutes to allow flavors to meld and tortillas to soften.
  10. Add Vegan Cheese and Finish Baking: Remove the enchiladas from the oven and top with vegan cheese or vegan cheese sauce to your preference. Return to oven and bake for an additional 10-15 minutes until the cheese is melted and slightly golden.
  11. Serve: Serve the enchiladas hot, optionally garnished with fresh cilantro, greens, or a drizzle of vegan sour cream for extra creaminess and flavor.

Notes

  • Use dry lentils for best texture; rinsing helps remove impurities.
  • Sunflower seeds add protein and a creamy texture when blended; can substitute with pumpkin seeds if preferred.
  • Gluten-free rolled oats ensure suitability for gluten-sensitive diets.
  • You may adjust the number of chili peppers based on your spice tolerance.
  • If the filling mixture is too wet, adding more ground oats can help thicken and bind it.
  • Price and brand of vegan cheese vary, so you can substitute with your favorite plant-based cheese alternative.
  • The recipe is naturally nut-free, making it suitable for those with nut allergies.
  • Author: Adeline
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Find it online: https://flavorhug.com/vegan-lentil-enchiladas-gluten-free-recipe/