Vegan Enchiladas Lentils

These protein rich Vegan Enchiladas are made with lentils and other healthful ingredients. They're gluten free, nut-free and plant-based ideal for dinner or lunch and very delisious!

Ingredients

• 12 tortillas
• 7 oz vegan-cheese or more to taste

Enchilada Filling:

• 2½ cups vegetable-broth
• ½ cup sunflower-seeds
• 1 cup dry-lentils
• 3 heaped tbsp tomato-paste
• 1⅓ cups rolled-oats gluten-free if needed
• 1 medium tomato chopped
• 2 bell-peppers
• 1 medium carrot grated
• 1 large onion chopped
• 2 tbsp chia-seeds (ground) or flax-seeds
• 2 cloves garlic minced

Vegan Enchiladas Lentils

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

Enchilada Sauce:

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

Instructions

1. Rinse lentils thoroughly to remove any dirt and put them in a medium-pot. Add broth and bring to a boil, then reduce to a simmer.
2. Simmer using a lid for 20minutes or till tender. Then remove the pot from heat but remain covered about 10minutes. While the lentils-cook, prepare your enchilada-sauce initially. Then begin creating the enchilada filling. To create the enchilada sauce, warm the olive oil in a skillet over moderate heat. Add all spices and cook for approximately two minutes. Stir in the flour and cook for a few minutes. Then add the tomato-sauce and bring to a boil. Let simmer till the sauce is thick about 5minutes.
3. To create the enchilada-filling: In a skillet heat oil on moderate heat and then add garlic & saute for 3-4minutes, stirring periodically. Add chopped bell-peppers, tomato, grated-carrot and 1-2 hot chili-peppers and sautw about 5-7minutes. Remove from heat and put aside.
4. Add all dry-ingredients (spices, sunflower-seeds, pepper, salt , oats and also the ground-chia seeds) to food-processor and mix for 20-30seconds. Add the cooked veggies along with the tomato-paste, then mix again. Add the cooked lentils and mix tlil everything is blended. If the mixture is not thick enough or does not stick together, then add more ground-oats.
5. Preheat oven to 390°F. Then spread 2 heaped tbsp (or 100-120 g) of enchilada-filling over the surface of tortilla. Roll-up tortilla and put in a greased baking-dish. Repeat this step with the other tortillas.
6. Then pour the enchilada-sauce on top of the tortillas. I created 2 layers of 4 tortillas per (7 x11 in baking-dish) however you can make only 1 layer with 8 tortillas. Bake uncovered for 15minutes. Remove from oven, pour my easy vegan-cheese sauce on the top (or use your favourite vegan-cheese to flavor) and place the enchiladas back in the oven for 10-15minutes.
7. Serve warm, garnished with fresh-cilantro or greens of choice (optional). It is also possible to pour a bit of vegan sour-cream on top if desired.

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