
By elavegan.com
Vegan Enchiladas
Instructions
Prep:40minCook:30min
These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. It can be made ahead and the recipe is freezer-friendly. The veggie enchilada casserole is gluten-free, plant-based, nut-free, perfect for lunch or dinner, and very tasty.
Updated at: Sun, 16 Mar 2025 00:41:29 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
24
High
Nutrition per serving
Calories451.4 kcal (23%)
Total Fat15.7 g (22%)
Carbs66 g (25%)
Sugars5.8 g (6%)
Protein17.3 g (35%)
Sodium405.9 mg (20%)
Fiber10.8 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings

12tortillas
22 cm in diameter

7 ozvegan cheese
or to taste

1 cupdry lentils

2 ½ cupsvegetable broth

½ cupsunflower seeds

1 ⅓ cuprolled oats
gluten-free if needed

3 heaped tbsptomato paste

2bell peppers
small

1carrot
medium-sized, grated

1tomato
medium-sized, chopped

2cloves garlic
minced

1onion
large, chopped

2 Tbspchia seeds
ground, or flax seeds

½ Tbsponion powder
spice mix

½ Tbspgarlic powder

2 tspdried oregano

1 tspground cumin

1 tspsmoked paprika

1hot chili peppers
chopped, or less if you don't like it too spicy

sea salt

pepper
to taste

1 Tbspoil
to fry the veggies

1 Tbspolive oil

1 Tbspgluten-free flour
or all-purpose flour if not gf

2 ½ cupstomato sauce

½ Tbspchili powder
spice mix

1 tsponion powder

1 tspgarlic powder

1 tspground cumin

¼ tspcayenne pepper
Instructions
View on elavegan.com
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Notes
4 liked
0 disliked
Delicious
Makes leftovers
Special occasion
Spicy
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