Vegan Enchiladas Recipe with Lentils and Black Beans
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. Makes 1 rectangular pan (8 by 12). (Pictured in 9 by 9 pan. You might have some leftover filling and sauce depending on how many tortillas you fit in). .
Author: Vegan Richa
1medium red onion chopped
8 to 10clovesgarlic chopped
15ozcan black beans drained
2tspor more lime juice
1/4cuppacked chopped cilantro
1/2tspchipotle pepper powder
1/4tspor more cayenne or chipotle pepper
1 to 2tbsptomato paste
salt to taste
Add taco seasoning or other seasoning of choiceoptional
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.