Vegan Enchiladas

Ingredients

• 12tortillas (22 cm in diameter)
• 200 g (7 oz), or to tastevegan cheese
• 190 g (1 cup)dry lentils
• 600 ml (2½ cups)vegetable broth
• 70 g (½ cup)sunflower seeds
• 120 g (1⅓ cups)rolled oats (gluten-free if needed)
• 3 heaped tbsptomato paste
• 2 smallbell peppers
• 1 mediumcarrot, grated
• 1 mediumtomato, chopped
• 2 clovesgarlic, minced
• 1 largeonion, chopped
• 2 tbspground chia seeds or flax seeds
• ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp dried oregano, 1–2 tsp ground cumin, 1 tsp smoked paprikaspices for the filling
• 1–2, or less to tastehot chilli peppers, chopped
• to tastesea salt and pepper
• 1 tbspoil, for frying the vegetables
• 1 tbspolive oil
• 1 tbspgluten-free flour or plain flour
• 600 ml (2½ cups)tomato sauce
• ½ tbsp chilli powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, ¼ tsp cayenne pepperspices for the sauce
• to tastesea salt and pepper

Instructions

1. 1

   Cook the lentils

   Rinse the lentils well and put them in a medium-sized saucepan with the broth. Bring to the boil, then lower the heat, cover and simmer for about 20 minutes, or until tender. Take the pan off the heat and leave it covered for a further 10 minutes.

2. 2

   Make the sauce

   While the lentils cook, heat the olive oil in a frying pan over medium heat. Add the sauce spices and cook for about 2 minutes. Stir in the flour and cook for 1 minute, stirring often. Add the tomato sauce, bring to the boil, then simmer until thick, about 5 minutes.

3. 3

   Cook the vegetables

   Heat the frying oil in a pan over medium heat. Add the onion and garlic and sauté for 3–4 minutes, stirring occasionally. Add the chopped peppers and tomato, grated carrot and 1–2 chopped hot chilli peppers; sauté for 5–7 minutes. Take the pan off the heat and set aside.

4. 4

   Blend dry ingredients

   Put the filling spices, salt and pepper, oats, sunflower seeds and ground chia seeds in a food processor. Blend for about 20–30 seconds.

5. 5

   Blend the vegetables

   Add the cooked vegetables and tomato paste to the food processor and blend again.

6. 6

   Finish the filling

   Add the cooked lentils and blend until combined. The mixture should hold together. If it is too loose to stick together, blend in more ground oats.

7. 7

   Heat the oven

   Preheat the oven to 200°C (390°F).

8. 8

   Fill a tortilla

   Spread 2 heaped tablespoons (100 g) of filling over one tortilla.

9. 9

   Roll the tortilla

   Roll up the filled tortilla and place it in a greased baking dish.

10. 10

    Fill the rest

    Repeat with the remaining tortillas.

11. 11

    Add the sauce

    Pour the enchilada sauce over the tortillas. The recipe notes that you can arrange them in two layers of 4 in a 28 × 18 cm (7 × 11 in) baking dish, or make one layer of 8; the filling is enough for 12 tortillas, depending on the size of your dish.

12. 12

    Bake and serve

    Bake uncovered for 15 minutes. Take the dish out, pour the vegan cheese sauce over the top or add vegan cheese to taste, then return it to the oven for 10–15 minutes. Serve hot, with fresh coriander or other greens if you like; vegan sour cream is also optional.

What are vegan enchiladas?

Enchiladas are tortillas filled, rolled and covered with sauce before baking, a familiar format in Mexican cooking that has also become popular in American home kitchens. This version swaps meat for a hearty lentil-and-vegetable filling and uses a spiced tomato sauce.

Lentils, oats and seeds help the filling hold together, while vegan cheese gives the baked top a savoury finish. The recipe makes a generous batch and can be prepared ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 11g protein, 44g carbs, 12g fat.

The tortillas, lentils and oats provide most of the carbohydrates, while vegan cheese, sunflower seeds and oils contribute much of the fat. Lentils, seeds and vegan cheese supply protein. Pair an enchilada serving with a generous salad or extra vegetables for a more balanced plate.

Why lentils and oats work

Lentils: cooking them in vegetable broth adds flavour, and the covered resting time lets them finish absorbing moisture. Blend them in only after the vegetables and dry ingredients, so the filling comes together without needing to process everything at once.

Oats and seeds: oats give the filling body, while sunflower seeds and ground chia add texture and help it bind. If the mixture seems too loose, the method suggests adding more ground oats.

Build flavour in two stages

Vegetables: sauté the onion and garlic first, then add the peppers, tomato, carrot and chilli. This softens the vegetables before they are blended into the filling.

Tomato sauce: briefly cook its spices in olive oil, then stir in the flour before adding the tomato sauce. Simmering for about 5 minutes thickens the sauce so it coats the tortillas rather than running straight to the bottom of the dish.

Get the filling texture right

The filling should be thick enough to cling together when spread across a tortilla. Blend until combined, but check the consistency before filling; if it will not hold together, add more ground oats as directed.

Spread the stated 100 g portion in an even layer. Keeping the filling centred and leaving the tortilla edges clear makes rolling easier.

Choose a baking-dish arrangement

The method describes two layers of 4 tortillas in a 28 × 18 cm dish, or one layer of 8. It also notes that the filling is enough for 12 tortillas, so the number you bake at once depends on your dish size.

Arrange the rolled tortillas snugly so they stay closed, then pour the sauce over them. Bake uncovered so the sauce can thicken around the tortillas.

Finish with cheese

The initial bake is 15 minutes; then add vegan cheese or vegan cheese sauce and return the dish to the oven for another 10–15 minutes. The recipe does not give a separate doneness temperature for the cheese, so use its melted, hot finish as your cue.

Serve the enchiladas hot. Fresh coriander or other greens, and a little vegan sour cream, are optional toppings suggested by the recipe.

Make ahead and serve

The recipe is described as suitable for making ahead and freezing. You can prepare the filling and sauce in advance, then assemble and bake when convenient.

Serve with a crisp green salad or extra vegetables to add freshness alongside the rich, saucy tortillas.

Recipe notes & tips

• Rinse the lentils thoroughly before cooking.
• Keep the saucepan covered during the lentils' 10-minute rest off the heat.
• Blend the dry filling ingredients before adding the cooked vegetables and lentils.
• Add extra ground oats a little at a time if the filling does not hold together.
• Choose a baking dish that fits the number of rolled tortillas you plan to bake.
• Check the chilli quantity before adding it if you prefer a milder filling.

Variations

• Milder filling: Use less hot chilli or leave it out.
• Flax binder: Use ground flax seeds in place of the ground chia seeds.
• Gluten-free batch: Choose gluten-free oats and flour, and check the tortillas and other packaged ingredients.
• Extra greens: Serve the baked enchiladas with fresh coriander or other greens.
• Creamy topping: Add a little vegan sour cream when serving.

Common mistakes to avoid

• Loose lentils: Simmer until tender, then leave them covered off the heat for the full 10 minutes.
• Watery filling: Add more ground oats if the blended mixture will not stick together.
• Burnt sauce spices: Cook them over medium heat and stir frequently while they toast in the oil.
• Hard-to-roll tortillas: Spread the filling evenly and avoid piling it right to the edges.
• Overfilled baking dish: Use a dish that holds the tortillas snugly without forcing them to spill over.
• Cheese added too early: Follow the method and add the vegan cheese after the first 15-minute bake.

How to store

The recipe is described as freezer-friendly and suitable for making ahead. Cool leftovers, store them covered in the fridge and reheat until hot throughout; freeze portions in a suitable airtight container if keeping them longer. The source recipe does not specify storage durations.

Frequently asked questions