Vegan Lentil Enchiladas
Embark on a journey of flavor and nourishment with these exquisite Vegan Lentil Enchiladas. Bursting with wholesome ingredients and vibrant spices, this recipe offers a tantalizing twist on a classic Mexican dish. Made with hearty lentils, flavorful enchilada sauce, and melty dairy-free cheese, these enchiladas are a perfect choice for a satisfying and nutritious meal that’s suitable for vegans and non-vegans alike. Whether enjoyed as a hearty dinner option, a crowd-pleasing party dish, or a flavorful addition to your weekly meal rotation, these Vegan Lentil Enchiladas are sure to impress with their bold flavors and satisfying textures.
Ingredients:
For the Lentil Filling:
- 1 cup dried green or brown lentils
- 3 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Enchilada Sauce:
- 2 cups tomato sauce
- 1/2 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Enchiladas:
- 8-10 small corn or flour tortillas
- 1 cup dairy-free cheese shreds (cheddar or mozzarella-style)
- Chopped fresh cilantro, for garnish
- Sliced avocado, for serving (optional)
Instructions:
- Prepare Lentil Filling: Rinse the lentils under cold water and drain. In a medium saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes. Add dried lentils, vegetable broth or water, ground cumin, chili powder, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until lentils are tender and most of the liquid is absorbed. Remove from heat and set aside.
