VEGAN ENCHILADAS WITH LENTILS #dinner #vegetarian

They were a major hit in my home and I can hardly wait to make them once more, since they are overly yummy! In addition to the fact that they are delectable they are wealthy in protein, sans gluten, plant-based, without nut, and they contain just healthy fixings.

why I utilized lentils to make these veggie lover enchiladas. Indeed, I cherish lentils, they are an astonishing wellspring of solid protein and contain bunches of nutrients, minerals, and fiber. They have an extraordinary taste and surface and joined with tasty flavors and other plant-based fixings they even help a smidgen to remember ground meat. That is the reason they are the ideal filling for vegetarian enchiladas.

These vegetarian enchiladas are loaded down with just healthy plant-based fixings, similar to lentils, sunflower seeds, moved oats, ringer peppers, tomato, carrot, onion, ground chia seeds, tomato glue, and tasty flavors. In the event that you are not a fanatic of sunflower seeds you can, obviously, likewise utilize some other seeds or nuts.

Also try our recipe Vegan Lentil Loaf

These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, healthy, easy to make, nut-free, perfect for lunch or dinner and very tasty

Ingredients

• 12 tortillas (22 cm in diameter)
• Vegan cheese sauce or vegan cheese to taste

Enchilada filling:

• 1 cup dry lentils (200 g) *use brown lentils which cook in about 20-25 minutes.
• 2 1/2 cups vegetable broth (600 ml)
• 1 cup sunflower seeds (140 g) *You can use other seeds or nuts
• 1 1/3 cup rolled oats (GF if needed) (120 g) *Chickpea flour is a good alternative for oats
• 3 heaped tbsp tomato paste (120 g)
• 2 bell peppers
• 1 medium-sized carrot, grated
• 1 medium-sized tomato, chopped
• 2 cloves of garlic, minced
• 1 large onion, chopped
• 2 tbsp ground chia seeds or flax seeds
• spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
• 1-2 hot chili peppers, chopped (or less if you don't like it too spicy)
• sea salt and pepper to taste
• 1 tbsp oil to fry the veggies

Enchilada sauce:

• 1 tbsp olive oil
• 1 tbsp gluten-free flour (or all-purpose flour if not GF)
• 2 1/2 cups tomato sauce (600 g)
• spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper
• sea salt and pepper to taste

Instructions

1. Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
2. While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
3. To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
4. Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
5. Add the cooked veggies and the tomato paste, and blend again.
6. Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn't thick enough or doesn't stick together, then add more ground oats.
7. Preheat oven to 390 degrees F (200 degrees C).
8. Spread 2 heaped tablespoons (100-120 g) of enchilada filling over the surface of a tortilla.
9. Roll up the tortilla and place in a greased baking dish.
10. Repeat this step with the other tortillas.
11. Then pour the enchilada sauce on top of the tortillas. I made two layers of 4 tortillas each (7 x 11 in baking dish) but you can make just one layer with 8 tortillas. The filling is enough for 12 tortillas, so you could also make more than 8 (depending on the size of your baking dish).
12. Bake uncovered for 15 minutes. Remove from oven, pour vegan cheese sauce on top (or use your favorite vegan cheese to taste), and put the enchiladas back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or greens of choice (optional). You can also pour a little bit of vegan sour cream on top if desired.

Read more our recipe : Garlic Crushed Red Pepper Chicken Stir Fry

Source : https://bit.ly/2WYtuAp