VEGAN ENCHILADAS WITH LENTILS | GLUTEN-FREE RECIPE

These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, nut-free, perfect for lunch or dinner and very tasty.

INGREDIENTS :

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

Enchilada filling:

• 1 cup (192 g) dry lentils 
• 2 1/2 cups (600 g) vegetable broth
• 1/2 cup (70 g) sunflower seeds 
• 1 1/3 cup (120 g) rolled oats gluten-free if needed 
• 3 heaped tbsp (120 g) tomato paste
• 2 (2 ) bell peppers

VEGAN ENCHILADAS WITH LENTILS | GLUTEN-FREE RECIPE

• 1 medium-sized (1 medium-sized) carrot grated
• 1 medium-sized (1 medium-sized) tomato chopped
• 2 cloves (2 cloves) garlic minced
• 1 large (1 large) onion chopped
• 2 tbsp (2 tbsp) chia seeds (ground) or flax seeds
• spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
• 1-2 (1-2 ) hot chili peppers chopped (or less if you don't like it too spicy)
• sea salt and pepper to taste
• 1 tbsp (1 tbsp) oil to fry the veggies

Enchilada sauce:

• 1 tbsp (1 tbsp) olive oil
• 1 tbsp (1 tbsp) gluten-free flour (or all-purpose flour if not GF)
• 2 1/2 cups (600 g) tomato sauce
• spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper
• sea salt and pepper to taste

INTRUCTIONS :

1. Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
2. While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
3. To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
4. Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
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Source Blog HERE

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