Description
Delicious and hearty vegan lentil enchiladas packed with flavor.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup salsa
- 1 cup vegan cheese
- Fresh cilantro for garnish
Instructions
- Rinse lentils and cook in vegetable broth until tender, about 20 minutes.
- In a skillet, sauté onion and garlic until soft.
- Add cooked lentils, cumin, and chili powder to the skillet. Stir to combine.
- Preheat oven to 375°F (190°C).
- Fill each tortilla with lentil mixture, roll up, and place seam-side down in a baking dish.
- Pour salsa over enchiladas and sprinkle with vegan cheese.
- Bake for 20 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add your favorite veggies to the filling.
- Adjust spice levels according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan Lentil Enchiladas