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These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegandinnerideas

Vegan Lentil & Bean Enchiladas

Servings: 8 enchiladas
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce!
5 from 1 rating
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Ingredients

  • 1 cup Vegan Avocado Jalapeño Dip
  • 2 tablespoons olive oil
  • 1/2 yellow onion diced
  • 3 cloves garlic diced
  • 1 red bell pepper diced
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 chipotle pepper in adobo from the can
  • 1 teaspoon adobo sauce from the can
  • 1 teaspoon vegan beef bouillon sub with salt if needed
  • 1 1/2 cups cooked lentils
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 19-ounce can red enchilada sauce separated
  • 1 4-ounce can green chiles
  • 8 medium flour tortillas or sub 12 corn tortillas
  • cilantro, avocado, lime wedges optional toppings

Instructions
 

  • Prepare the Vegan Avocado Jalapeño Dip according to the instructions and set aside. The original recipe makes more than you'll need, so either halve the recipe or save the extra for another recipe.
  • Preheat the oven to 350 degrees.
  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, seasonings, chipotle pepper, adobo sauce and beef bouillon to the pot and cook down for 5 minutes. Add the lentils, beans, green chiles and 1/2 cup of the enchilada sauce to the pot and stir to combine. Cook down for another 5 minutes then remove from the heat.
  • Heat the tortillas over an open flame or steam in the microwave.
  • To assemble, pour 1/2 cup of enchilada sauce in the bottom of a 9x13 baking dish. Add about 1/2 cup of the lentil filling to the center of each tortilla. Roll closed and place seam-side down in the baking dish. Repeat with the remaining ingredients. Pour the remaining enchilada sauce over top followed by the reserved Avocado Jalapeño Dip. Spread the sauce to the edges, cover with foil and bake in the oven for 30 minutes.
  • Remove the foil and bake for 10 more minutes. Remove from the oven, cool for 5 minutes and serve warm with any of the optional toppings.

Video

Calories: 305kcal, Carbohydrates: 42g, Protein: 10g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1271mg, Potassium: 425mg, Fiber: 9g, Sugar: 9g, Iron: 4mg
Cuisine: Mexican
Course: Main Course
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