Name: Vegan Enchiladas Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 12 tortillas (22 cm in diameter); 7 oz (200 g) vegan cheese or to taste; 1 cup (192 g) dry lentils; 2 ½ cups (600 g) vegetable broth; ½ cup (70 g) sunflower seeds; 1 ⅓ cup (120 g) rolled oats (gluten-free if needed); 3 heaped tbsp (120 g) tomato paste; 2 small bell peppers; 1 medium-sized carrot, grated; 1 medium-sized tomato, chopped; 2 cloves garlic, minced; 1 large onion, chopped; 2 tbsp chia seeds (ground) or flax seeds; Spice mix: ½ tbsp onion powder, ½ tbsp garlic powder, 2 tsp dried oregano, 1-2 tsp ground cumin, 1 tsp smoked paprika; 1-2 hot chili peppers, chopped (adjust to taste); Sea salt and pepper to taste; 1 tbsp oil (for frying veggies); 1 tbsp olive oil; 1 tbsp gluten-free flour (or all-purpose flour if not GF); 2 ½ cups (600 g) tomato sauce; Spice mix: ½ tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, ¼ tsp cayenne pepper; Sea salt and pepper to taste

Jump to Recipe

If you’re seeking a vibrant, comforting dish that’s bursting with bold flavors and wholesome ingredients, these Vegan Enchiladas are about to become your new go-to favorite. Perfectly soft tortillas stuffed with a luscious lentil and vegetable filling, smothered in a rich, spiced enchilada sauce and melty vegan cheese, this recipe brings together the best of Mexican-inspired comfort food without any animal products. Whether you’re a longtime vegan or curious about plant-based meals, these Vegan Enchiladas offer a hearty, satisfying experience that everyone will love.

Ingredients You’ll Need

Gathering the right ingredients for Vegan Enchiladas is simple but essential; each component contributes to the delicious balance of flavors, textures, and colors in the dish. From tender lentils providing protein to crunchy sunflower seeds adding a subtle nuttiness, every ingredient plays a starring role in bringing this recipe to life.

12 tortillas (22 cm in diameter): Soft, pliable tortillas are perfect for wrapping the filling without tearing.
7 oz (200 g) vegan cheese: Choose your favorite variety for a creamy, melty topping that enhances every bite.
1 cup (192 g) dry lentils: The hearty protein base that makes this filling wonderfully satisfying.
2 ½ cups (600 g) vegetable broth: For cooking lentils and deepening the dish’s flavor.
½ cup (70 g) sunflower seeds: Adds a delightful texture and subtle nutty flavor to the filling.
1 ⅓ cup (120 g) rolled oats: Helps bind the filling together while keeping it gluten-free if needed.
3 heaped tbsp (120 g) tomato paste: Infuses the filling with rich tomato depth and natural sweetness.
2 small bell peppers: Bright and colorful, they bring freshness and crunch.
1 medium-sized carrot grated: Adds a gentle sweetness and a lovely texture contrast.
1 medium-sized tomato chopped: Fresh tomato bursts to balance the spices.
2 cloves garlic minced: A flavor enhancer that adds mild pungency and warmth.
1 large onion chopped: Soft, aromatic base for sautéeing and depth.
2 tbsp chia seeds (ground) or flax seeds: Natural binders and a healthy boost of omega-3s.
Spice mix: Onion powder, garlic powder, dried oregano, ground cumin, smoked paprika – a blend that brings smoky, earthy layers.
1-2 hot chili peppers chopped: Customizable heat that livens up the filling (reduce if you prefer mild!).
Sea salt and pepper to taste: Essential seasoning to bring out all the flavors.
1 tbsp oil: For frying the vegetables and unlocking their sweetness.
Enchilada sauce ingredients: Olive oil, gluten-free or all-purpose flour, tomato sauce, chili powder, onion powder, garlic powder, ground cumin, cayenne pepper, plus salt and pepper for seasoning the vibrant sauce.

How to Make Vegan Enchiladas

Step 1: Cook the Lentils

Start by rinsing the dry lentils thoroughly to remove any impurities. Place them in a pot with vegetable broth, bring to a boil, then lower the heat and let them simmer, covered, until tender—about 20 minutes. Once cooked, keep them covered for another 10 minutes to absorb remaining liquid. This step ensures your filling will be perfectly soft and moist.

Step 2: Prepare the Enchilada Sauce

While the lentils cook, craft your vibrant enchilada sauce. Warm olive oil in a skillet over medium heat, toss in your chili, onion, and garlic powders along with cumin and cayenne, and gently toast the spices for depth. Stir in the flour and cook a minute more to create a roux, then pour in the tomato sauce. Let it bubble and thicken to a luscious consistency. This sauce will coat your enchiladas with tangy, spicy goodness.

Step 3: Cook the Vegetables

Heat oil in a skillet and sauté the chopped onion and minced garlic until soft and fragrant. Add in bell peppers, tomato, grated carrot, and chopped chili peppers, cooking until the veggies are tender and blended beautifully. This colorful mix gives the filling its fresh and zesty character.

Step 4: Blend the Filling

In a food processor, combine all dry ingredients: oats, sunflower seeds, ground chia seeds, and the spice mix with salt and pepper. Pulse for 20 to 30 seconds to break down the nuts and oats slightly. Then add your sautéed veggies, tomato paste, and finally the cooked lentils. Blend everything just until combined—the filling should be thick and sticky enough to hold together inside tortillas. If it feels loose, add more ground oats.

Step 5: Assemble the Enchiladas

Preheat your oven to 390°F (200°C). Spoon generous portions (about 2 heaped tablespoons) of filling onto each tortilla, roll them up, and place seam-side down in a lightly greased baking dish. Don’t worry if your tortillas overlap slightly; that’s part of their cozy charm.

Step 6: Bake and Add Cheese

Once all rolled, pour the enchilada sauce liberally over the top, making sure every tortilla gets a good coat. Bake uncovered for 15 minutes to let everything meld together. Then, add vegan cheese or your own cheesy sauce on top and return the dish to the oven for another 10 to 15 minutes so the cheese can melt and get that lovely golden finish.

How to Serve Vegan Enchiladas

Garnishes

Adding fresh garnishes like chopped cilantro, green onions, or a squeeze of lime instantly elevates your Vegan Enchiladas. For creamy indulgence, consider dolloping vegan sour cream or a tangy cashew cream on top. These touches add contrasting textures and flavors that brighten the whole dish.

Side Dishes

Serve these enchiladas with a simple side salad of mixed greens or a crunchy cabbage slaw to add freshness. Mexican rice or black beans make hearty companions, rounding out a balanced and satisfying meal. Guacamole or sliced avocado also pair wonderfully for extra creaminess and healthy fats.

Creative Ways to Present

If you want to impress guests, try layering the Vegan Enchiladas in a deep casserole dish for a stacked presentation or serve them as individual rolled portions on colorful plates. Drizzle extra sauce artistically on top and sprinkle with chopped nuts or seeds for a gourmet touch that’s as visually stunning as it is delicious.

Make Ahead and Storage

Storing Leftovers

Vegan Enchiladas keep beautifully in the refrigerator for up to 3-4 days. Store them in an airtight container to retain moisture and freshness. The flavors often deepen overnight, making leftovers even tastier.

Freezing

You can freeze these enchiladas before baking or after cooking. Wrap portions tightly or store in a freezer-safe dish. They’ll last up to 3 months frozen, ideal for planning meals in advance or enjoying a comforting dish at a moment’s notice.

Reheating

Reheat refrigerated or thawed vegan enchiladas gently in an oven at 350°F (175°C) until warmed through to preserve their texture. Microwaving is quicker but may make the tortillas less crisp. Adding a splash of water before reheating can help maintain moisture.

FAQs

Can I use canned lentils instead of dry lentils?

Absolutely! You can substitute canned lentils, but drain and rinse them well. Since canned lentils are already cooked, add them later in the blending stage, adjusting the texture if needed with oats or sunflower seeds.

What type of vegan cheese works best?

A melty vegan cheese that can brown nicely in the oven is ideal, such as those made from cashews or coconut oil. However, you can also use a simple homemade vegan cheese sauce for a creamy topping that complements the enchiladas perfectly.

Are these Vegan Enchiladas gluten-free?

They can be! Use gluten-free tortillas and gluten-free flour for the sauce, and ensure your oats are certified gluten-free. This recipe is versatile to accommodate various dietary needs.

Can I make this recipe oil-free?

You can reduce or omit the oil by lightly steaming or dry sautéing the vegetables and using water or vegetable broth in place of oil when cooking. Keep in mind, oil adds richness and helps carry flavors, so adjust seasonings accordingly.

How spicy are these Vegan Enchiladas?

The amount of heat depends on the chili peppers you add. The recipe is flexible—reduce or omit the hot chili peppers to make it mild and family-friendly, or add more if you prefer an extra kick.

Final Thoughts

These Vegan Enchiladas bring together a beautiful harmony of flavor, texture, and comfort in one delicious dish. Perfect for any night of the week, they show how vibrant and satisfying plant-based cooking can be. I encourage you to make this recipe your own and share it around the table with friends and family—you might just discover a new favorite that keeps everyone coming back for more.