Easy Vegan Enchiladas
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!
Vegan Enchiladas
- Author
- Palouse Brand
- Prep Time
- 60 minutes
- Cook Time
- 90 minutes
- Servings
- 14
- Category
Meal Solutions, Dinner
- Cuisine
Mexican
Ingredients
- 2 cups Palouse Brand Brown Lentils, prepared
- 2 cups sweet potatoes, peeled and diced into ½ inch chunks
- 1 tbsp. extra-virgin olive oil
- 1 medium red onion, diced
- 3 large 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
- 1 tbsp. fresh squeezed lime juice
- ½ tsp. ground chipotle chili pepper
- 1 tsp. ground cumin
- ½ tsp. fine sea salt
- 6 medium to large soft tortillas
Directions
- Lightly grease a 9x12 baking dish and set aside.
- Place the diced sweet potatoes and lentils in a medium saucepan, cover with water and bring to a boil.
- Reduce heat and simmer uncovered for 15-20 minutes until fork tender. Drain and set aside.
- In a large skillet stir together oil, onion, and garlic. Sauté for 3-5 minutes until the onion softens. Season with a pinch of salt and pepper.
- Add the chopped roasted peppers, sun-dried tomatoes, cooked and drained sweet potatoes, and lentils.
- Add the spinach. Cook for 3-5 minutes over medium-high heat until spinach is wilted.
- Preheat oven to 350 degrees.
- Stir ⅓ cup of Enchilada sauce into the skillet. Add the lime juice, powder chipotle chili pepper, cumin, and salt.
- Place ¾ cup Enchilada sauce in the bottom of your baking dish and spread it evenly.
- Fill each tortilla shell with 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.
- Spread all remaining Enchilada sauce on top of the rolled tortillas until they are completely covered in sauce.
- Bake uncovered at 350 degrees for 20-25 minutes, until the enchiladas are completely heated through.
- Garnish with sliced black olives, chopped cilantro, avocado, or green onions.
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3 comments
What is the light green drizzle on top of the enchiladas, recipe?
Denise
I don’t see the 2 enchilada sauce recipes mentioned in recipe description. Where are they located ?
Cynde
We’ve made this several times and love it! I have 2 questions. Can you sub vegetable broth for the vegan butter? And does the sauce freeze well? Thank you!
Alison
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