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Vegan Enchiladas Recipe. Easy Enchilada Recipe with Blender Enchilada Sauce, soft tortillas filled with black beans, spinach and lentils. Vegan Soy-free Recipe. Can be Gluten-free. Ready within 1 Hour. Pin this Recipe.
These Enchiladas! Filled with Lentil Black Bean Spinach mixture and covered in an easy Enchilada sauce, are amazing!
Cook some onions and garlic. Use half of the golden onions and garlic in the Blender enchilada sauce. Blend and set aside. simmer up the lentils, greens black beans with flavors of choice. Meanwhile prep your enchilada station. Pour some sauce in the baking pan. Fill up tortillas with the lentil bean mixture. Place in the pan and dress with the enchilada sauce. Put it in the oven, sip some mojito. Serve with toppings of choice.
The list of ingredients seems long, but most are the same spices and herbs added to the enchilada sauce and the filling. So once you have them all mise en place, everything comes together within the hour. See Video above the Recipe area.
Make these or some tacos for Cinco De Mayo!
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I am using 9 by 9 inch pan for the pictures, but the recipe makes a rectangular pan of 9 by 13 or 8 by 12. I saved some of the sauce and filling. This Enchilada is in not really authentic mexican but more my take on tex mex version. Add some soaked pasilla chiles to the sauce and blend in. Add a good layer of vegan cheese on top for variations.
Make your blender sauce and the lentil black bean filling.
Pour some sauce in the baking pan.
Fill tortillas with the filling, fold and place seam side down. Pour the remaining enchilada sauce over the tortillas to completely cover.
Bake. Garnish with loads of avocado, red onion, cilantro, black pepper and lime juice.
Video on Facebook:
Vegan Enchiladas Recipe with Lentils and Black Beans
Ingredients
Filling:
- 1 tsp oil
- 1 medium red onion chopped
- 8 to 10 cloves garlic chopped
- 15 oz can black beans drained
- 1 cup cooked lentils
- 1 cup chopped spinach
- 2 tsp or more lime juice
- 1/4 cup packed chopped cilantro
- 1/2 tsp chipotle pepper powder
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp or more cayenne, or chipotle pepper
- 1/2 tsp oregano
- 1 to 2 tbsp tomato paste
- 1/4 cup water
- salt to taste
- Add taco seasoning or other seasoning of choice, optional
Enchilada Sauce:
- 1/2 of the cooked onion garlic mixture from above
- 1 tbsp extra virgin olive oil
- 1 tbsp flour
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp or more oregano
- 1/2 or more ancho chili or chili powder blend or chipotle pepper powder, add according to hear preference
- 1/2 cup tomato paste
- 1 roasted red bell pepper, medium size
- 1.5 cups water or veggie broth
- 1/2 tsp or more salt to taste
- 1/2 tsp or more sugar or other sweetener
Other:
- Soft tortillas or Corn Tortillas 6 to 8
- cilantro, red onion, lime juice for garnish
Instructions
- Preheat the oven to 375 degrees F / 190ºc. Heat oil in a skillet over medium heat. Add onions, garlic and a pinch of salt. Cook until translucent. 5 to 6 mins. Reserve a half of the mixture for the enchilada sauce.
- Make the filling: Add the rest of the ingredients (beans, lentils, spinach, spices, water). Mix in, cover and cook for 8 to 10 minutes over medium-high heat. Taste and adjust heat, flavor and salt.
- Make the Blender Enchilada sauce: Meanwhile blend the ingredients under the enchilada sauce + the reserved cooked onions and garlic. Taste and adjust heat, salt and flavor.
Assemble the enchiladas:
- Add half of the sauce on the baking tray. Fill the tortillas with lentil bean filling, fold and place seam side down.
- Drizzle remaining sauce all over the tortillas. Bake for 20 mins.
- Garnish generously with red onion, cilantro, avocado, black pepper and lime/lemon juice. Serve hot.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So flavorful and delicious! I made this tonight for dinner and it is by far the best enchiladas I’ve ever made. Thank you for creating a great recipe!
I’m so happy to hear!
Also, thanks! Great recipe! I made it previously and it has been a staple and a family favorite, but we recently went Gluten-free.
Hi. what can i substitute for 1tbsp flour in the sauce if i want to make this gluten free?
Yes use cornstarch or rice flour
can i use chickpea flour/besan?
Yes. Make sure to cook it long enough else it will add a bitter flavor
This is a family favorite! We add cilantro lime rice to the filling to make it feed a crowd and every one goes away full.
sounds. great!
Such a yummy and easy recipe. I am a very self conscious cook and lack confidence. But with Your recipes i fee confident to try and make them for anyone!
This recipe was a winner! Everyone loves them.
A heartfelt thank you
Much love and gratitude.
Wow! Amazingly delicious! My husband said I have to make this once a week now! Just make this, you wont be disappointed.
nice
Love this recipe. These are delicious and healthy. A good kick to them. Great for making for non-vegans too because of the great flavor profile. I make them over and over.
yay!!
How can I stop the corn tortillas from breaking when I try to fold them? Thank you.
Does this use fresh spinach or frozen spinach?
either one is fine, but this recipes uses raw. if using frozen, squeeze out excess moisture and add near the end of cooking – no need to cook much
Thanks for clarifying.
Made from scratch and delicious! There is some leftover for today’s lunch but I probably will be watching my daughter eat 😂😂😂.
Awesome