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lentil enchiladas in a dish

Vegan Lentil Enchiladas

These are the best vegan enchiladas filled with spiced, aromatic lentils, corn, and onions wrapped in tortillas and topped with red enchilada sauce, dairy-free pepper jack cheese, avocado and spring onions.

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings

Ingredients

  • 1 15oz can of brown lentils
  • 1/2 15oz can of sweet corn
  • 1 tbsp olive oil
  • 1/2 large yellow onion chopped
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tbsp agave syrup
  • 4 tortillas (flour or gluten-free)
  • 12 oz red enchilada sauce
  • 4 oz dairy-free pepper jack cheese shreds (I used Miyoko's)
  • 1 large avocado for topping
  • chopped green onion for topping
  • dairy-free sour cream for topping (optional)
  • lime for garnish

Instructions

  1. Preheat oven to 375 ºF.

  2. Heat olive oil in a nonstick pan. Add in chopped yellow onion and cook until translucent. Add in spices and coat the onion. Cook for 1-2 minutes until fragrant.

  3. Drain your lentils and corn and add to the pan along with the agave syrup. Mix until incorporated.

  4. Cook the lentil mixture for about 10 minutes while stirring occasionally until lentils are soft and thick.

  5. To a small baking dish, pour in some enchilada sauce to lightly coat the bottom.

  6. Fill the tortillas with the lentil filling leaving a little room at the long edges to ensure less fallout. Place the filled tortilla seam side down in the baking dish. Repeat with remaining tortillas.

  7. Cover the tortillas with the remaining enchilada sauce and bake for about 20 minutes.

  8. Once you can see some of the sides of the tortillas start to brown, take them out and cover with the pepper jack cheese. Place back in the oven for 10 minutes or until cheese is completely melted.

  9. When fully baked, top with sliced avocado, chopped green onions, and dairy-free sour cream. Garnish with lime. Enjoy!