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Vegan Enchiladas Recipe. Easy Enchilada Recipe with Blender Enchilada Sauce, soft tortillas filled with black beans, spinach and lentils. Vegan Soy-free Recipe. Can be Gluten-free. Ready within 1 Hour. Pin this Recipe.
These Enchiladas! Filled with Lentil Black Bean Spinach mixture and covered in an easy Enchilada sauce, are amazing!
Cook some onions and garlic. Use half of the golden onions and garlic in the Blender enchilada sauce. Blend and set aside. simmer up the lentils, greens black beans with flavors of choice. Meanwhile prep your enchilada station. Pour some sauce in the baking pan. Fill up tortillas with the lentil bean mixture. Place in the pan and dress with the enchilada sauce. Put it in the oven, sip some mojito. Serve with toppings of choice.
The list of ingredients seems long, but most are the same spices and herbs added to the enchilada sauce and the filling. So once you have them all mise en place, everything comes together within the hour. See Video above the Recipe area.
Make these or some tacos for Cinco De Mayo!
More Mexican inspired recipes from the blog
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- Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe
- Jackfruit Meatballs Tacos
- Lentil Sweet Potato Tacos
- Easy DIY Burrito Bowl
I am using 9 by 9 inch pan for the pictures, but the recipe makes a rectangular pan of 9 by 13 or 8 by 12. I saved some of the sauce and filling. This Enchilada is in not really authentic mexican but more my take on tex mex version. Add some soaked pasilla chiles to the sauce and blend in. Add a good layer of vegan cheese on top for variations.
Make your blender sauce and the lentil black bean filling.
Pour some sauce in the baking pan.
Fill tortillas with the filling, fold and place seam side down. Pour the remaining enchilada sauce over the tortillas to completely cover.
Bake. Garnish with loads of avocado, red onion, cilantro, black pepper and lime juice.
Video on Facebook:
Vegan Enchiladas Recipe with Lentils and Black Beans
Ingredients
Filling:
- 1 tsp oil
- 1 medium red onion chopped
- 8 to 10 cloves garlic chopped
- 15 oz can black beans drained
- 1 cup cooked lentils
- 1 cup chopped spinach
- 2 tsp or more lime juice
- 1/4 cup packed chopped cilantro
- 1/2 tsp chipotle pepper powder
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp or more cayenne, or chipotle pepper
- 1/2 tsp oregano
- 1 to 2 tbsp tomato paste
- 1/4 cup water
- salt to taste
- Add taco seasoning or other seasoning of choice, optional
Enchilada Sauce:
- 1/2 of the cooked onion garlic mixture from above
- 1 tbsp extra virgin olive oil
- 1 tbsp flour
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp or more oregano
- 1/2 or more ancho chili or chili powder blend or chipotle pepper powder, add according to hear preference
- 1/2 cup tomato paste
- 1 roasted red bell pepper, medium size
- 1.5 cups water or veggie broth
- 1/2 tsp or more salt to taste
- 1/2 tsp or more sugar or other sweetener
Other:
- Soft tortillas or Corn Tortillas 6 to 8
- cilantro, red onion, lime juice for garnish
Instructions
- Preheat the oven to 375 degrees F / 190ºc. Heat oil in a skillet over medium heat. Add onions, garlic and a pinch of salt. Cook until translucent. 5 to 6 mins. Reserve a half of the mixture for the enchilada sauce.
- Make the filling: Add the rest of the ingredients (beans, lentils, spinach, spices, water). Mix in, cover and cook for 8 to 10 minutes over medium-high heat. Taste and adjust heat, flavor and salt.
- Make the Blender Enchilada sauce: Meanwhile blend the ingredients under the enchilada sauce + the reserved cooked onions and garlic. Taste and adjust heat, salt and flavor.
Assemble the enchiladas:
- Add half of the sauce on the baking tray. Fill the tortillas with lentil bean filling, fold and place seam side down.
- Drizzle remaining sauce all over the tortillas. Bake for 20 mins.
- Garnish generously with red onion, cilantro, avocado, black pepper and lime/lemon juice. Serve hot.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved these! Cheated and used canned enchilada sauce. Also ended up using all the ingredients for filling instead! So extra filling can be used for more tortillas later this week 🙂
This was amazing !!! LOVED IT, your recipes never fail to amaze , eve when I know they’re going to be awesome, they turn out “awesomer” than my imagination.
yay! thanks!
I made these for a non vegan family, and they loved them! Unfortunately, I didn’t get the try them myself, but I think getting a thumbs up from non vegans deserves 5 stars!
😀 you should have kept some for yourself 🙂
Just kidding! I just noticed in the description you said it fits and 8×12 dish 😀
9 by 9 or 8 by 12/11
Can I skip the lentils and use extra black beans? Is there another lentil substitute? Ky son is allergic to lentils.
Yea use more black beans
What size baking dish do you use? It is 8×8? I’m thinking about cutting the recipe in half to make two servings. Do you think a medium sized loaf pan would work for that?
Thank you for this amazing recipe. Every recipe I made from your site is really good.
yay
Going to cook this tomorrow for our dinner, so excited! Me and my partner have recently become vegan and luckily I stumbled upon your recipes on day one as we have pretty much lived off them. Cooking has been such a joy since being vegan, in no small part due to your recipes, so thank you so much. My OH thinks he has a personal master chef and my young daughter is loving it too! Slowly saving up for your recipe books and I’ve never bought a cook book in my life. Still can’t get over using 8-10 cloves of garlic in one meal but I no longer question the master haha thanks Richa! 🙂
Thats so awesome! I am so glad the recipes are turning out so well! You can reduce the garlic. I am used to eating larger amounts, but you may feel enough flavor with lesser if you arent accustomed. Also depends on the size of the cloves. If they are pretty big, then you can easily cut down on the number.
Oh my word! This is my first recipe of yours and I LOVED it (and I cheated by using Trader Joe’s enchilada sauce, lol). I can’t wait to try more recipes. (On a completely separate note, are you Gujarati-American? I am and see so many familiar recipes. My Jain family is still coming to terms with my vegan lifestyle. Of course, they’re almost there but my lack of dairy is literally killing them, hahaha.) Thanks for your blog!
AWesome!
I am Punjabi-American. Look through the Indian recipes on the blog, i have tons sub options for dairy focused meals and sweets, most of which come pretty close in flavor. https://fettabbau-trim.today/category/indian-vegan-recipes%3C/a%3E%3C/p%3E
My first book has 150 more recipes with many regional cuisines covered and a big chapter on restaurant style sauces all made vegan.
Vegan Richa does it again! 🙂 Can’t wait for the new cookbook. Will you be doing any book signings in Seattle?
Me too! Not sure about book signings, I am not good with crowds 🙂
I just made it. Amazing!