Prepare to embark on a culinary journey that will revolutionize your dinner routine with these mouthwatering Vegan Enchiladas! Packed with protein-rich lentils, vibrant vegetables, and bursting with authentic Mexican flavors, these gluten-free delights are about to become your new favorite comfort food. Whether you're a committed vegan, a health-conscious foodie, or simply someone looking to spice up their meal rotation, these enchiladas promise to tantalize your taste buds and leave you craving more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 1 cup cooked lentils
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 1 cup enchilada sauce
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with oil or cooking spray.
- In a large skillet, heat a small amount of oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant. Stir in cumin, chili powder, and salt to enhance the flavor profile.
- Add cooked lentils, corn, and diced tomatoes to the skillet. Mix well and cook for 5 minutes, allowing the flavors to meld together. Remove from heat.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Fill each tortilla with the lentil mixture, rolling tightly and placing seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring complete coverage.
- Bake in the preheated oven for 20-25 minutes until the edges are slightly crispy and the sauce is bubbling.
- Remove from oven and let rest for 5 minutes before serving. Optional: garnish with fresh cilantro or avocado slices.
Tips
- Lentil Preparation: Ensure your lentils are well-cooked and slightly firm to maintain texture in the enchiladas.
- Tortilla Technique: Warm tortillas briefly to prevent cracking when rolling. A quick 10-15 seconds in the microwave or a light pass on a hot skillet works perfectly.
- Flavor Boosting: Don't be shy with spices! The cumin and chili powder are key to creating depth of flavor in this dish.
- Sauce Coverage: Make sure to cover the enchiladas completely with sauce to keep them moist and prevent drying out during baking.
- Make-Ahead Magic: These enchiladas can be prepared in advance and refrigerated before baking, making them perfect for meal prep.
- Garnish Game: Elevate your dish with fresh cilantro, sliced avocado, or a dollop of vegan sour cream for extra pizzazz.
- Sauce Swap: Feel free to experiment with different enchilada sauces to find your perfect flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
