Vegan Lentil Enchiladas

Prep Time

15 minutes

Cooking Time

10 minutes

Yields

12 Servings

Ingredients

·     12 tortillas (Can be gluten-free)

·     1 tb. of olive oil

·     1 cup of vegan cheese

·     2 cups lentils (I use a can of ready made lentils)

·     1 cup vegetable broth

·     1/4 cup sunflower seeds 

·     2 tb. tomato paste

·     1 container of Mirepoix from Trader Joe’s or ½ a cup of each of the following: carrots, onions and celery

·     1 tb. garlic paste

·     Spice mix: 1 tsp. of the following: onion powder, garlic powder, cumin, and paprika

·     1 can of enchilada sauce (I used the Las Palmas brand)

·     Salt and pepper to taste

Directions

1. Drain the lentils from the can and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer for 3 minutes. Remove the pot from the heat.

2. In a skillet heat oil over medium heat. Add mirepoix (chopped onions, celery and carrots) with garlic paste and sauté for 7-8 minutes,stirring occasionally. Season with spice mix and add sunflower seeds and tomato paste. Remove from heat and set aside.

3. In a high-speed blender, combine lentil and all cooked vegetables. Blend for about 10 seconds allowing the ingredients from combine but keeping some texture in the mixture.

4. Preheat oven to 400 degrees.

5. Spread 2 tbs. of enchilada filling over the surface of a tortilla. Roll up the tortilla and place in a greased baking dish. Repeat this step with the other tortillas.

6. Pour the enchilada sauce on top of the tortillas. Top with vegan cheese and bake uncovered for 10-12 minutes. Garnish with fresh cilantro. Serve, and enjoy!