Hearty, saucy, cheesy, and meal-prep approved
⏱ Time
40 minutes
🍽 Serves
4–6
🥘 Filling Ingredients
- 1½ cups cooked lentils (or walnut-free “plant meat”)
- 1 can (15 oz) black beans, drained & rinsed
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 1 tbsp olive oil
🧀 Creamy Vegan Cheese Sauce (Nut-Free)
- 1½ cups cooked potatoes (peeled)
- ½ cup carrots, cooked
- ½ cup unsweetened plant milk
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ¾ tsp salt
Blend until smooth and velvety.
🌶 Enchilada Assembly
- 8–10 corn tortillas (GF)
- 1½–2 cups red enchilada sauce (store-bought or homemade)
- Fresh cilantro, for topping
🍽 Instructions
1. Make the Filling
- Heat oil in a skillet over medium heat.
- Sauté onion and bell pepper until soft.
- Add garlic, spices, lentils, and black beans.
- Cook 3–5 minutes, mashing slightly for texture.
2. Warm Tortillas
- Lightly warm tortillas to prevent cracking.
3. Assemble
- Preheat oven to 375°F / 190°C.
- Spread ½ cup enchilada sauce in a baking dish.
- Fill each tortilla with lentil mixture + drizzle of cheese sauce.
- Roll and place seam-side down.
- Pour remaining enchilada sauce over top.
- Drizzle or spread remaining cheese sauce.
4. Bake
- Cover with foil and bake 20 minutes.
- Uncover and bake 5–10 minutes more.
🌿 To Serve
Top with:
- Cilantro
- Avocado or guacamole
- Lime wedges
- Pickled jalapeños
✨ Variations & Swaps
- Plant “meat”: Use crumbled tofu, TVP, or mushrooms
- Extra veggies: Zucchini, spinach, or corn
- Green enchiladas: Swap red sauce for salsa verde
- Oil-free: Sauté with veggie broth
