These vegan lentil enchiladas are filled with spiced, aromatic lentils, sweet corn, and onions wrapped in tortillas and topped with red enchilada sauce, dairy-free pepper jack cheese, avocado and spring onions.
This is a super easy dish to make, but so flavorful + packed with plant-based protein!
I have had a love for Mexican food since I was 16 when I got my first official job at a locally-owned, authentic Mexican restaurant. The entire staff was originally from Mexico, and I had the delight to work with such kind and fun people. They fed me VERY well and took me under their wing. I learned a lot about Mexican cuisine and always reflect on my time there fondly.
My favorite dish there was enchiladas my friend Gonzalo made for me. That recipe is very different to these vegan lentil enchiladas, but it’s what started my love for the dish. I wanted to create a fun vegan twist packed with flavor and creaminess! The lentils create a wonderful texture that mimics a ‘traditional’ ground beef enchilada filling – meat eaters will be fooled! I hope you enjoy 🙂
If you make these vegan lentil enchiladas, please tag me on Instagram @crueltyfreecrystal, I’d love to see your creations!
For more vegan recipes like this one, visit https://crueltyfreecrystal.com/category/eat/recipes/ or follow me on IG @crueltyfreecrystal.
What Ingredients You Need To Make Vegan Lentil Enchiladas
- Can of brown lentils
- 1/2 Can of sweet corn
- Olive oil
- Large yellow onion
- Cumin
- Chili powder
- Garlic powder
- Agave syrup
- Tortillas
- Red enchilada sauce
- Dairy-free pepper jack cheese shreds (I used Miyoko’s)
- Avocado
- Green onion
- Dairy-free sour cream (optional)
How to Make Vegan Lentil Enchiladas
- Preheat oven to 375 ºF.
- Heat olive oil in a nonstick pan. Add in chopped yellow onion and cook until translucent. Add in spices and coat the onion. Cook for 1-2 minutes until fragrant.
- Drain your lentils and corn and add to the pan along with the agave syrup. Mix until incorporated.
- Cook the lentil mixture for about 10 minutes while stirring occasionally until lentils are soft and thick.
- To a small baking dish, pour in some enchilada sauce to lightly coat the bottom.
- Fill the tortillas with the lentil filling leaving a little room at the long edges to ensure less fallout. Place the filled tortilla seam side down in the baking dish. Repeat with remaining tortillas.
- Cover the tortillas with the remaining enchilada sauce and bake for about 20 minutes.
- Once you can see some of the sides of the tortillas start to brown, take them out and cover with the pepper jack cheese. Place back in the oven for 10 minutes or until cheese is completely melted.
- When fully baked, top with sliced avocado, chopped green onions, and dairy-free sour cream. Garnish with lime. Enjoy!
A Few Other Recipes to Try:
Vegan Lentil Enchiladas
These are the best vegan enchiladas filled with spiced, aromatic lentils, corn, and onions wrapped in tortillas and topped with red enchilada sauce, dairy-free pepper jack cheese, avocado and spring onions.
Ingredients
- 1 15oz can of brown lentils
- 1/2 15oz can of sweet corn
- 1 tbsp olive oil
- 1/2 large yellow onion chopped
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tbsp agave syrup
- 4 tortillas (flour or gluten-free)
- 12 oz red enchilada sauce
- 4 oz dairy-free pepper jack cheese shreds (I used Miyoko's)
- 1 large avocado for topping
- chopped green onion for topping
- dairy-free sour cream for topping (optional)
- lime for garnish
Instructions
-
Preheat oven to 375 ºF.
-
Heat olive oil in a nonstick pan. Add in chopped yellow onion and cook until translucent. Add in spices and coat the onion. Cook for 1-2 minutes until fragrant.
-
Drain your lentils and corn and add to the pan along with the agave syrup. Mix until incorporated.
-
Cook the lentil mixture for about 10 minutes while stirring occasionally until lentils are soft and thick.
-
To a small baking dish, pour in some enchilada sauce to lightly coat the bottom.
-
Fill the tortillas with the lentil filling leaving a little room at the long edges to ensure less fallout. Place the filled tortilla seam side down in the baking dish. Repeat with remaining tortillas.
-
Cover the tortillas with the remaining enchilada sauce and bake for about 20 minutes.
-
Once you can see some of the sides of the tortillas start to brown, take them out and cover with the pepper jack cheese. Place back in the oven for 10 minutes or until cheese is completely melted.
-
When fully baked, top with sliced avocado, chopped green onions, and dairy-free sour cream. Garnish with lime. Enjoy!
Did you make this recipe?
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