Vegan Lentil Enchiladas

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:

1. 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.