Go Back
–+ servings
Print Recipe
5 from 16 votes

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). .
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree
Cuisine: Mexican
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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

Nutritional values based on one serving

Nutrition

Calories: 317kcal | Carbohydrates: 52g | Protein: 17g | Fat: 6g | Sodium: 571mg | Potassium: 1040mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1710IU | Vitamin C: 19.6mg | Calcium: 78mg | Iron: 6.2mg