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These smoky, spicy, hearty vegan enchiladas are filled with spinach, lentils and tonnes of flavour! Then they're smothered with a super simple, tasty, spicy enchilada sauce! #enchiladas #veganrecipes #plantbased #veganenchiladas #lentils #spinach #mexicanfood #spicyfood #jalapenos #vegancheese | Recipe on thecookandhim.com

Vegan Enchiladas with Spinach and Lentils

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Quantity: 4 wraps

Ingredients

Enchilada Sauce:

  • 1+ 1/2 tblsp olive oil
  • 1 tblsp plain flour
  • 1 cup (250 ml) passata
  • 1 cup (250 ml) vegetable stock
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • pinch each of salt and pepper

Enchilada Filling:

  • 1 onion – peeled and finely diced
  • 4 cloves garlic – peeled and crushed
  • 1/2 fresh chili – finely diced
  • 1 cup (110g) walnuts – finely chopped or whizzed in a food processor
  • 1 + 1/4 cups (260g) cooked lentils (roughly one 400g can drained)
  • 1/2 tsp dried oregano
  • handful fresh parsley – finely chopped (sub with 2 tsp dried parsley)
  • 3 tblsp nutritional yeast
  • 1 tblsp liquid aminos, soy sauce or tamari
  • 1/2 tsp red pepper flakes
  • good pinch each of salt and pepper
  • 3 large handfuls fresh spinach

4 large soft tortilla wraps

Handful of grated vegan cheese – I use a combination of grated cheddar and shredded mozzarella

Instructions

  1. Start with the sauce - heat the oil in a saucepan then stir in the flour until it looks like wet sand
  2. Whisk in the passata then the remaining sauce ingredients. Set aside while you make the filling
  3. For the filling saute the onion, garlic and chili in a large pan or wok until just softened
  4. Stir in the chopped walnuts, cooked lentils, oregano, parsley, nutritional yeast, aminos, red pepper flakes and salt and pepper until well mixed
  5. Wilt in the spinach - do it in a couple of stages if your pan isn't very big then remove from the heat
  6. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  7. Spoon in a little of the sauce to cover the bottom of a baking dish
  8. Lay the wraps out flat and divide the enchilada filling between the wraps, placing it in the centre
  9. Fold up the wraps like a burrito so that the filling is completely enclosed then lay each one on top of the sauce in the baking dish so that the seam side of the wrap is on the bottom
  10. Spoon over the remaining sauce, covering the tortillas then bake for 25-30 minutes until bubbling hot!
  11. Serve immediately

Notes

  • Double (or more!) the sauce ingredients as it freezes well and makes an even quicker weeknight meal to throw together!
  • Both the sauce and the filling can be make in advance of constructing and cooking the enchiladas
  • The cooked enchiladas also make great leftovers - cool and chill then reheat until piping hot

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-enchiladas-with-spinach-and-lentils/