Easy Vegan Enchiladas

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Recipe posted by Palouse Brand on May 01, 2017

Just in case you are wondering what the fuss is all about, well, our amazing vegan enchilada recipe is sure to answer that question in a hurry!  We are raving about them and can’t wait until you try our easy vegan enchilada recipe!

Our recipe may look complicated because it is long, but it isn’t.  We are giving you our two outstanding sauce recipes too so you will enjoy complete success with our vegan enchilada recipe, step by step from start to finish.  Our vegan enchilada recipe is made with our outstanding, grown on the farm Pardina lentils.  Our recipe will show you how to make vegan enchiladas that are full of texture and robust with flavor.  Remember, these enchiladas are not just for Cinco de Mayo celebrations, they are for every occasion!  Let’s get the party started!

homemade vegan enchiladas

How to Make Vegan Enchiladas

prep_time 60 min
total_time 90 min
ingredients_number 8
servings_number 14
recipe_ingredients
  • 2 cups prepared brown lentils
  • 2 cups sweet potatoes, peeled and diced into ½ inch chunks
  • 1 Tbsp. extra-virgin olive oil
  • 1 medium red onion, diced
  • 3 lg. garlic cloves, minced
  • 1 cup jarred roasted red peppers, drained and finely chopped
  • ½ cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 cups baby spinach, slightly chopped
  • 2 ½ cups Enchilada Sauce, see below
  • 1 Tbsp. fresh squeezed lime juice
  • ½ tsp. ground chipotle chile pepper
  • 1 tsp. ground cumin
  • ½ tsp. fine sea salt
  • 6 medium to large soft tortilla wraps
      recipe_directions
      1. Lightly grease 9x12 baking dish and set aside.
      2. Place the diced sweet potatoes and lentils in a medium saucepan, cover with water and bring to a boil.
      3. Reduce heat and simmer uncovered for approximately 15-20 minutes until fork tender.  Drain and set aside.
      4. In a large skillet stir together the oil, onion, and garlic.  Sauté for approximately 3-5 minutes until the onion softens.  Season with a pinch of salt and pepper.
      5. Add the chopped roasted peppers, sun-dried tomatoes, cooked and drained sweet potatoes, and lentils.
      6. Now add the spinach.  Cook for 3-5 minutes over medium-high heat until spinach is wilted.
      7. Pre-heat oven to 350°.
      8. Stir 1/3 cup of the homemade Enchilada Sauce into the skillet.  Add the lime juice, powder chipotle chile pepper (or chili powder) cumin and salt.
      9. Place ¾ cup Enchilada Sauce in the bottom of your baking dish and spread it evenly.
      10. Fill each tortilla shell with an approximately ¾ cup of the filling from your skillet onto each tortilla.  Roll the tortilla shells and place them seam-side down in the baking dish tucking them tightly together.  
      11. Spread all remaining Enchilada Sauce on top of the rolled tortillas until they are completely covered in sauce.
      12. Bake uncovered at 350° for approximately 20-25 minutes and until the enchiladas are heated completely through.
      13. Serve up the enchiladas, squeeze on some Cashew Sauce to serve and add your favorite garnish.
      14. Garnish with some sliced black olives, chopped cilantro, avocado or green onion.
      vegan enchiladas

         Homemade Enchilada Sauce

        • 2 Tbsp. vegan butter or extra-virgin olive oil
        • 3 Tbsp. gluten-free all-purpose flour
        • 1 tsp. ground chipotle chile pepper
        • 1 tsp. garlic powder
        • 1 tsp. ground cumin
        • ½ tsp. onion powder
        • ¼ tsp. cayenne pepper
        • 1 scant cup tomato puree
        • 1 ½ cups low-sodium vegetable broth
        • ½ tsp. fine sea salt
        1. In a medium saucepan melt the butter over medium heat.  Stir in the flour until thin paste forms.  Add chipotle chile pepper, garlic powder, cumin, onion powder and cayenne pepper until combined. Cook for approximately 2 minutes until fragrant.  Stir in puree and whisk until smooth.
        2. Bring to a simmer over medium heat, stir in salt to taste and continue simmering until slightly thickened for approximately 5 minutes.

        Cashew Sauce

        • ¾ cup raw cashews
        • ½ cup fresh cilantro leaves
        • 2 large garlic cloves
        • ½ cup water, or as needed
        • 3 Tbsp. fresh squeezed lime juice
        • 2 Tbsp. avocado
        • ½ tsp. fine sea salt
        1. Place all ingredients, including soaked cashews, into a high-speed blender such as a Vitamix and blend until smooth and creamy.
        2. Place Cashew Sauce into a small zip-lock bag and make a small angled cut in one of the bottom corners for squeezing Cashew Sauce over the enchiladas.
        3. Serve up the enchiladas, squeeze on some Cashew Sauce to serve and add your favorite garnish.
        4. Garnish with some sliced black olives, chopped cilantro, avocado or green onion.

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          vegan enchiladas  

           

           

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