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Vegan Lentil Enchiladas Recipe

Vegan Lentil Enchiladas with Butternut Squash Queso

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These vegan and gluten-free enchiladas are a flavorful twist on the classic dish, featuring a savory lentil filling and topped with homemade enchilada sauce and plant-based butternut squash queso. Easily doubled to feed a crowd and perfect for freezing leftovers for later enjoyment.

Prep Time: 10 minutes
Cook Time: 30 minutes
Baking Time: 20 minutes
Total Time: 1 hour

Ingredients:

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Lentils:

  • 1 1/2 cups dry Brown, French, or Green lentils
  • 4 1/2 cups water
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 bay leaf

For the Filling:

  • 2 tsp oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1-2 minced jalapeños, seeded for less heat
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt, more to taste

Everything Else:

  • 18 corn tortillas
  • 1 recipe Enchilada sauce (see below)
  • Vegan butternut squash queso (see below)

Instructions:

  1. Sort and rinse lentils, then cook in water with oregano, salt, and bay leaf until tender. Drain, reserving at least 1 cup of cooking water.
  2. Sauté onion in oil until soft, then add garlic and jalapeño. Cook for 1-2 minutes, then stir in spices and cooked lentils. Add 1/2 cup of cooking liquid and cook until lentils start to break down.
  3. Preheat oven to 375°F. Warm enchilada sauce.
  4. Lightly coat the bottom of a baking dish with enchilada sauce. Dip tortillas in sauce, fill with lentil mixture, and roll. Place seam side down in the baking dish. Repeat with remaining tortillas.
  5. Pour remaining enchilada sauce over tortillas, then top with butternut queso. Bake uncovered for about 20 minutes.

Notes:

  • If tortillas are dry, warm them in the microwave wrapped in a damp paper towel.
  • For gluten-free, make homemade enchilada sauce or check ingredients for gluten content.
  • Ancho chili powder and Mexican oregano add great flavor, but regular chili powder and Mediterranean oregano work well too.

Nutrition Information:
Yield: 18 | Serving Size: 1

  • Calories: 142
  • Total Fat: 3g
  • Sodium: 695mg
  • Carbohydrates: 22g
  • Fiber: 5g
  • Sugar: 4g
  • Protein: 5g
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Nutrition is estimated and calculated automatically.

FAQs:

Q: Can I use different types of lentils for this recipe?
A: Yes, you can use Brown, French, or Green lentils interchangeably in this recipe. Just be sure to adjust the cooking time as needed based on the variety you choose.

Q: How spicy are these enchiladas?
A: The spiciness can be adjusted to your preference by varying the amount of jalapeños used in the filling. Remove the seeds for less heat, or add more jalapeños for extra spice.

Q: Can I prepare these enchiladas in advance?
A: Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Just be sure to cover them tightly with foil to prevent drying out.

Tips:

  1. Tortilla Softening: If your corn tortillas are dry and prone to cracking, wrap them in a damp paper towel and warm them in the microwave in 20-second increments until soft and pliable before assembling the enchiladas.
  2. Extra Tortillas: It’s a good idea to have more than 18 tortillas on hand in case some break during assembly or if you end up with extra filling. This ensures you’ll have enough to complete the recipe without any hiccups.
  3. Gluten-Free Option: To ensure the recipe is gluten-free, either make homemade enchilada sauce or carefully check the ingredients of store-bought sauce to verify it is gluten-free.
  4. Flavor Variation: While the recipe calls for ancho chili powder and Mexican oregano, feel free to use whatever chili powder blend and oregano you have on hand. Mediterranean oregano and regular chili powder work just as well and will still deliver delicious flavor.

Enjoy making these flavorful vegan lentil enchiladas with butternut squash queso! For more tips and variations, don’t hesitate to ask in the comments below. 🌶️🧀 #VeganCooking #EnchiladaTips