Description
These Vegan Lentil Enchiladas are a hearty and flavorful plant-based twist on a classic Mexican dish. Packed with protein-rich lentils simmered in aromatic spices, wrapped in corn tortillas, smothered with rich enchilada sauce, and topped with a creamy vegan butternut squash queso, this recipe offers a satisfying, nutritious meal perfect for any occasion.
Ingredients
Lentil Filling
- 1 1/2 cups dry Brown, French, or Green lentils
- 4 1/2 cups water
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 bay leaf
- 2 tsp oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1-2 minced jalapeños, seeded for less heat
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt, more to taste
Others
- 18 corn tortillas
- 1 recipe Enchilada sauce (prepared separately)
- Vegan butternut squash queso (prepared separately)
Instructions
- Prepare Lentils: Sort any debris or small stones from the lentils and rinse thoroughly. Transfer to a pot and cover with 4 1/2 cups water. Add 1/2 teaspoon salt, 1 teaspoon dried oregano, and the bay leaf. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender. Drain, reserving at least 1 cup of cooking water, and discard the bay leaf.
- Sauté Aromatics: Heat a large skillet or pot over medium heat and add the oil. Sauté the diced onion until soft and translucent, about 5 minutes. Add minced garlic and jalapeño and cook for another 1-2 minutes until fragrant.
- Cook Lentil Mixture: Stir in ground cumin, chili powder, 1/2 teaspoon oregano, and 1/2 teaspoon salt. Add the cooked lentils along with 1/2 cup reserved cooking liquid. Cook the lentils for 7-8 minutes, stirring occasionally, allowing them to break down slightly. Add more cooking liquid as needed to maintain moisture. Taste and adjust seasoning accordingly.
- Preheat Oven and Prepare Sauce: Preheat oven to 375 ºF (190 ºC). Warm the enchilada sauce either on the stovetop or in the microwave while assembling.
- Prepare Baking Dish: Lightly coat the bottom of a 9x13 inch baking dish with some enchilada sauce to prevent sticking.
- Assemble Enchiladas: Pour enchilada sauce onto a plate. Dip each corn tortilla into the sauce, coating both sides. Spoon lentil filling onto each tortilla, roll it up, and place seam side down in the prepared baking dish. Repeat until all tortillas are filled and placed in the dish.
- Top and Bake: Pour remaining enchilada sauce over the assembled rolled tortillas. Spread the vegan butternut squash queso evenly on top. Bake uncovered in the preheated oven for about 20 minutes until heated through and bubbly.
Notes
- To reduce heat, remove seeds from jalapeños before adding, or omit entirely.
- If you prefer a smoother filling, lightly mash the lentils after cooking.
- You can prepare the enchilada sauce and vegan butternut squash queso ahead of time to streamline assembly.
- Use gluten-free corn tortillas to make this recipe gluten-free.
- Leftover enchiladas reheat well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
