Vegan Lentil Enchiladas
Healthy Vegan Enchiladas
Ingredients
Lentils
- 1.5 cups dry brown, French, or green lentils
- 4.5 cups water
- 1 tsp dried oregano
- .5 tsp salt
- 1 bay leaf
Filling
- 2 tsp oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1-2 minced jalapeños, seeded for less heat
- 1 tsp chili powder
- .5 tsp dried oregano
- .5 tsp salt, more to taste
Everything Else
- 18 corn tortillas
- Enchilada Sauce
- butternut squash queso
Instructions
- Sort any debris or small stones from the lentils and rinse thoroughly. Transfer to a pot and cover with 4.182 cups water. Add the 1/2 teaspoon of salt, 1 teaspoon of oregano, and bay leaf. Bring to boil, then reduce heat and let simmer for about 20 minutes, or until the lentils are tender. Drain the lentils, reserving at least 1 cup of cooking water. Discard the bay leaf.
- Heat a large skillet or pot over medium and add the oil. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and jalapeno and cook for 1-2 minutes.
- Stir in the spices, then add the cooked lentils and 1/2 cup of cooking liquid. Cook the lentils for 7-8 minutes or until the lentils are starting to break down. Add more of their cooking liquid as necessary to keep it from getting too dry. Taste and adjust seasoning.
- Preheat the oven to 375 degrees Fahrenheit and warm the enchilada sauce.
- Pour some enchilada sauce to lightly coat the bottom of a baking dish, use a 9x13" pan or lasagna pan to make all enchilada at once.
- Pour some enchilada sauce into a plate. Dip the tortillas into the enchilada sauce, flipping to coat both sides. Fill with the lentil filling and roll the tortillas. Place the filled tortilla seam side down in the baking dish. Repeat with remaining tortillas.
- Pour enchilada sauce to cover tortillas and then top with queso. Bake uncovered for about 20 minutes.