Vegan Lentil Enchiladas Recipe

Vegan lentil enchiladas prove that plant-based Mexican food can be every bit as hearty and satisfying as any meat version. Green lentils are simmered with smoky spices and stuffed into corn tortillas before being blanketed in rich red enchilada sauce. Each serving provides 19g of plant protein and 22g of fiber, making these a nutritional powerhouse for any meatless dinner.

Ingredients

Lentil Filling

• 2 cups (400g) green or brown lentils, rinsed
• 4 cups (960ml) vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (400g) diced tomatoes, drained
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp salt
• 1 tbsp olive oil

Assembly

• 12 small corn tortillas (6-inch)
• 2 cups (480ml) red enchilada sauce
• 1.5 cups (170g) vegan cheddar-style shreds (or regular cheddar if not strictly vegan)
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 ripe avocado, sliced

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Heat olive oil in a medium saucepan over medium heat. Add onion and cook for 4 minutes until soft.
3. Add garlic and cook for 30 seconds.
4. Add rinsed lentils, vegetable broth, diced tomatoes, cumin, chili powder, smoked paprika, oregano, and salt. Stir to combine.
5. Bring to a boil, then reduce to a simmer. Cook uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and most of the liquid is absorbed. The mixture should be thick and spoonable.
6. Pour 1/2 cup enchilada sauce into the bottom of the baking dish.
7. Warm tortillas in a damp paper towel in the microwave for 30 seconds.
8. Spoon about 3 tablespoons of lentil filling down the center of each tortilla. Roll tightly and place seam-side down in the dish.
9. Pour remaining enchilada sauce over all enchiladas. Sprinkle vegan cheese shreds evenly on top.
10. Bake uncovered for 20 minutes until cheese is melted and sauce is bubbling. Rest 5 minutes, then top with cilantro, avocado, and lime.

Tips & Variations

• Use red lentils for a faster cook time (15 minutes vs. 25-30), but the texture will be softer and less chunky.
• Add 1 cup frozen corn to the lentil filling for sweetness and extra fiber.
• Make the lentil filling up to 3 days ahead and refrigerate; assemble and bake the day of serving.
• For a soy-free version, use cashew cream instead of vegan cheese: blend 1 cup soaked cashews with 1/4 cup water, 1 tbsp lemon juice, and 1/4 tsp salt until smooth.
• Serve with a simple cabbage slaw (shredded cabbage, lime, cumin, salt) for crunch.

Nutrition Breakdown

Calories: 680 kcal

Protein: 18.8g

Fat: 26.2g

Carbs: 98.7g

Fiber: 21.6g

Track It with Nutrify

Tracking vegan lentil enchiladas is easy with Nutrify's AI-powered food scanner. Just snap a photo of your plate and get instant calorie and macro data. Download Nutrify to start tracking smarter.