12 tortillas (22 cm in diameter)
7 oz vegan cheese or to taste
Enchilada filling:
1 cup dry lentils (*see recipe notes)
2 1/2 cups vegetable broth
1/2 cup sunflower seeds (*see recipe notes)
1 1/3 cup rolled oats gluten-free if needed (*see recipe notes)
3 heaped tbsp tomato paste
2 bell peppers
1 medium-sized carrot grated
1 medium-sized tomato chopped
2 cloves garlic minced
1 large onion chopped
2 tbsp chia seeds (ground) or flax seeds
spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
1-2 hot chili peppers chopped (or less if you don’t like it too spicy)
sea salt and pepper to taste
1 tbsp oil to fry the veggies
Enchilada sauce:
1 tbsp olive oil
1 tbsp gluten-free flour (or all-purpose flour if not GF)
2 1/2 cups tomato sauce
spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper
sea salt and pepper to taste
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Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.
