Vegan Lentil Enchiladas Recipe | GF

Dishes like this really take me back. When I first went vegan, I ate stuff like this all the time. Mexican/ Mexican inspired food is a great introduction to vegan food. It’s easy to make, most of the ingredients like beans and lentils are really affordable, and it provides an obvious source of protein so it’s overall simple enough to keep your diet balanced. This gluten free lentil enchiladas recipe is all of the above, it doesn’t require much prep and is great for any newbie vegans or beginner cooks.  

When I thought about making this, the most obvious thing to do was to make something resembling a lentil chili recipe and filling the wraps that way. However, that takes longer to thicken up to the right consistency for this dish. It’s got far more potential to get messy when you’re assembling them. So, I came up with a better idea. We’re making the lentils separately, cooking them as you would a daal recipe, albeit smoky flavours and no turmeric in sight. Then we’re lightly frying off the vegetables in spices and combining them when we fill the tortillas. Yes, it’s an extra pan to wash, but it’s a lot quicker and there’s less chance of it going wrong and making your enchiladas soggy.  

Nutritional Information  

I based the nutritional information on the basis it would be two enchiladas per serving, adjust as necessary if you’re using a different serving size.  

Per two enchiladas, this recipe provides 24g of fibre and 24g of protein. In terms of vitamins, it provides a third of your daily B1, B3 and B5. And over 50% of your B6 & B2, as well as just over a quarter of your daily iron. If you opt for high vitamin D chestnut mushrooms, you’ll get the full RDA of vitamin D, as well as the full amount of your daily vitamins C & A.  

Gluten Free Lentil Enchiladas Recipe 

An easy healthy twist on a family favourite. These gluten free lentil enchiladas are a great introduction to vegan cooking, and a wonderful option for family style dinners.  

This recipe is gluten free, soy free, nut free, dairy free and vegan. 

5 from 1 vote

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Gluten Free Lentil Enchiladas Recipe

An easy healthy twist on a family favourite. These gluten free lentil enchiladas are a great introduction to vegan cooking, and a wonderful option for family style dinners.

Course Main Course

Cuisine Mexican

Keyword Lentil Enchiladas Recipe, Vegan Enchiladas Recipe

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 2

Calories 496 kcal

Ingredients

Lentils

• ½ cup lentils
• 1 tsp cumin
• 1 tbsp smoked paprika
• 1 ½ cup vegetable stock

Vegetables

• 200 g mushrooms roughly chopped
• 2 cloves garlic finely chopped
• 1 red chilli finely chopped
• ½ red onion thinly sliced
• 1 bell pepper thinly sliced
• ½ tsp chilli powder
• 1 tsp dried oregano

Enchilada Sauce

• 1 large onion finely chopped
• 1 tbsp olive oil
• 1 garlic clove crushed
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chilli powder
• ½ tsp ground cumin
• 400 g passata

Prep

• 4 wraps

Instructions

1. Preheat oven to 200°c

2. Heat a small saucepan to a low to medium heat, add the lentils and spices from the lentil sub category and cook for one minute, stirring often. Then add the vegetable stock and 1 tbsp tomato paste and cook for 15-20 minutes until the lentils have softened and mixture is thick.
3. Start the enchilada sauce – Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 5 minutes, or until soft and just starting to brown at the edges.
4. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.
5. Add the passata, season well with salt and freshly ground black pepper and cook over a low–medium heat for 15 minutes until thickened slightly. Remove from the heat and blend until smooth (optional).
6. While the lentils are cooking, add a frying pan on medium heat. Once hot, add 1 tsp of oil or some fry spray to the pan. When the oil is hot, add the onion and garlic and cook for 5 minutes, stirring frequently. Add the fresh chilli now, if using. Then stir in the chilli powder and oregano and cook for a further minute before adding the peppers and mushrooms. Once cooked, set aside until the lentils are ready.
7. Prep a large, deep oven safe dish by spreading a very thin layer of enchilada sauce across the bottom. Lay the tortillas on the work surface and divide the lentil mixture between them. Try to keep the mixture closer to one edge. Roll the tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish. Spoon the remaining enchilada sauce over the top of them once they’re all placed in the dish.
8. Place the dish in the centre of your preheated oven for 20 minutes until the filling is hot through
9. Serve and enjoy!

Did anyone else live off dishes like this when they first went vegan? Or if any of you are thinking about making some dietary changes, would this be a good starting point for you? 

Until tomorrow, 

Sophie 

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