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!
More Mexican inspired recipes from the blog
- Spicy Chipotle garlic Jackfruit Tacos
- Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish…
- Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe
- Jackfruit Meatballs Tacos
- Lentil Sweet Potato Tacos
- Easy DIY Burrito Bowl
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 (425.24 g) can black beans drained
- 1 cup (198 g) cooked lentils
- 1 cup (30 g) chopped spinach
- 2 tsp or more lime juice
- 1/4 cup (4 g) packed chopped cilantro
- 1/2 tsp (0.5 tsp) chipotle pepper powder
- 1/2 tsp (0.5 tsp) cumin
- 1/4 tsp (0.25 tsp) black pepper
- 1/4 tsp (0.25 tsp) or more cayenne or chipotle pepper
- 1/2 tsp (0.5 tsp) oregano
- 1 to 2 tbsp tomato paste
- 1/4 cup (62.5 ml) water
- salt to taste
- Add taco seasoning or other seasoning of choice optional
Enchilada Sauce:
- 1/2 (0.5 ) of the cooked onion garlic mixture from above
- 1 tbsp extra virgin olive oil
- 1 tbsp flour
- 1/2 tsp (0.5 tsp) ground cumin
- 1 tsp ground coriander
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) onion powder
- 1/2 tsp (0.5 tsp) or more oregano
- 1/2 (0.5 ) or more ancho chili or chili powder blend or chipotle pepper powder add according to hear preference
- 1/2 cup (131 g) tomato paste
- 1 roasted red bell pepper medium size
- 1.5 cups (352.5 ml) water or veggie broth
- 1/2 tsp (0.5 tsp) or more salt to taste
- 1/2 tsp (0.5 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
Monica says
May 5, 2016 at 6:34 pmAnother amazing recipe that I am looking forward to trying out on Mother’s Day! My daughter made me cookies from your website and I just finished the last of the batch, they were wonderful! I love your cookbook and blog!????
Richa says
May 5, 2016 at 9:59 pmthanks! yay for the cookies!
Zena | Zena 'n Zaatar says
May 5, 2016 at 10:14 pmI love enchiladas and this sauce looks amazing! I cannot wait to try it 🙂
Richa says
May 5, 2016 at 10:26 pmThanks!
Cassie says
May 6, 2016 at 10:29 amI’ve always been a taco fan, but enchiladas have been calling my name lately. This looks SO GOOD. I love that these contain lentils, black beans, hot sauce and only healthy ingredients!
Marta says
May 9, 2016 at 2:32 amLooks great!!!!
Have you already posted a recipe for homemade soft tortillas? I do not like the ones sold in shops here, but I would like to try out these enchiladas.
Richa says
May 9, 2016 at 10:45 amyou can use these flatbreads or the pita breads linked on the post. http://www.veganricha.com/2015/04/vegan-yeast-free-flatbread-and-pita-bread.html. For softer flatbreads, add some aquafaba instead of water.
Tom says
May 12, 2016 at 3:02 amHi – are you using regular brown lentils? Can I use masoor dal?
Richa says
May 12, 2016 at 10:14 amI use Indian brown lentils which is Whole Masoor. Masoor Dal is red lentils, which is the brown lentils which have been split and their brown skin removed. You can use either in cooked form. Red lentils might break down while you make the bean lentil filling, so cook for less time.
Anne Regen says
May 17, 2016 at 8:38 pmHow can you make the enchiladas gluten-free?
Thank you!
Richa says
May 17, 2016 at 11:24 pmuse gluten-free tortillas. Corn tortillas are gluten-free. There are also rice or other grain tortillas available.
Ankita says
May 17, 2016 at 11:38 pmIt came out very tasty! Thanks Richa for sharing the receipe..
Ankita says
February 16, 2017 at 8:40 pmAwesome recipe.. I m big fan of your blog..I made version without onion garlic and turned out very tasty!
Thanks for such wholesome recipes..
Gladys Del Sol says
April 15, 2017 at 8:55 pmHad these tonight! Will be my go to Enchilada recipe from now on. <3
Richa says
April 15, 2017 at 9:07 pmAwesome!
Bozena says
May 31, 2017 at 4:35 pmI just made it. Amazing!
Stephanie says
July 13, 2017 at 11:39 amVegan Richa does it again! 🙂 Can’t wait for the new cookbook. Will you be doing any book signings in Seattle?
Richa says
July 15, 2017 at 11:24 pmMe too! Not sure about book signings, I am not good with crowds 🙂
Kimberly says
August 17, 2017 at 8:00 pmOh my word! This is my first recipe of yours and I LOVED it (and I cheated by using Trader Joe’s enchilada sauce, lol). I can’t wait to try more recipes. (On a completely separate note, are you Gujarati-American? I am and see so many familiar recipes. My Jain family is still coming to terms with my vegan lifestyle. Of course, they’re almost there but my lack of dairy is literally killing them, hahaha.) Thanks for your blog!
Richa says
August 17, 2017 at 8:30 pmAWesome!
I am Punjabi-American. Look through the Indian recipes on the blog, i have tons sub options for dairy focused meals and sweets, most of which come pretty close in flavor. http://www.veganricha.com/category/indian-vegan-recipes
My first book has 150 more recipes with many regional cuisines covered and a big chapter on restaurant style sauces all made vegan.
Victoria Skinner says
September 27, 2017 at 1:55 pmGoing to cook this tomorrow for our dinner, so excited! Me and my partner have recently become vegan and luckily I stumbled upon your recipes on day one as we have pretty much lived off them. Cooking has been such a joy since being vegan, in no small part due to your recipes, so thank you so much. My OH thinks he has a personal master chef and my young daughter is loving it too! Slowly saving up for your recipe books and I’ve never bought a cook book in my life. Still can’t get over using 8-10 cloves of garlic in one meal but I no longer question the master haha thanks Richa! 🙂
Richa says
September 28, 2017 at 10:39 amThats so awesome! I am so glad the recipes are turning out so well! You can reduce the garlic. I am used to eating larger amounts, but you may feel enough flavor with lesser if you arent accustomed. Also depends on the size of the cloves. If they are pretty big, then you can easily cut down on the number.
Cb says
December 19, 2018 at 9:54 amThank you for this amazing recipe. Every recipe I made from your site is really good.
Richa says
December 19, 2018 at 10:13 amyay
Mae Conte says
May 17, 2019 at 1:15 pmWhat size baking dish do you use? It is 8×8? I’m thinking about cutting the recipe in half to make two servings. Do you think a medium sized loaf pan would work for that?
Mae says
May 17, 2019 at 1:18 pmJust kidding! I just noticed in the description you said it fits and 8×12 dish 😀
Richa says
May 17, 2019 at 3:35 pm9 by 9 or 8 by 12/11
Mae says
May 22, 2019 at 6:52 pmI made these for a non vegan family, and they loved them! Unfortunately, I didn’t get the try them myself, but I think getting a thumbs up from non vegans deserves 5 stars!
Richa says
May 22, 2019 at 7:13 pm😀 you should have kept some for yourself 🙂
Swati Gulati says
August 11, 2019 at 8:20 pmThis was amazing !!! LOVED IT, your recipes never fail to amaze , eve when I know they’re going to be awesome, they turn out “awesomer” than my imagination.
Richa says
August 11, 2019 at 9:29 pmyay! thanks!
mary says
March 7, 2020 at 8:04 amLoved these! Cheated and used canned enchilada sauce. Also ended up using all the ingredients for filling instead! So extra filling can be used for more tortillas later this week 🙂
Diana says
May 9, 2020 at 12:36 amMade from scratch and delicious! There is some leftover for today’s lunch but I probably will be watching my daughter eat 😂😂😂.
Richa says
May 9, 2020 at 10:36 amAwesome