Vegan Enchilada's - 1.5 hours

Gluten-Free - Dairy Free - Vegan - Protein Packed


What You'll Need to Make the Enchilada's:

  • 12 gluten-free tortilla's

  • Vegan cheese sauce

What You'll Need to Make the Enchilada Filling:

  • 1 cup dry lentils (I used black)

  • 2.5 tbsp vegetable bouillon paste

  • 2.5 cups water

  • 1 cup soaked sunflower seeds

  • 1+1/3 cups soaked and drained rolled oats

  • 2 tbsp ground chia or flax seeds

  • 3 heaping tbsp of tomato paste

  • 1 medium-sized onion roughly chopped

  • 2 cloves of garlic put through a garlic press or diced small

  • 4 heaping tbsp organic tomato paste

  • 1 large bell pepper ( I used 1/2 red and 1/2 orange) chopped roughly

  • 1 medium sized roma tomato chopped roughly

  • 1 medium-sized carrot, grated

  • a mix of a few different spices: 1 tbsp garlic powder, 1/2 tbsp onion powder, 3 tsp dried oregano, 2.5 tsp ground cumin, and 2 tsp paprika)

  • 2 tbsp liquid smoke

  • 1 green chili pepper, chopped finely (use 1/2 if you're sensitive to spice)

  • pink Himalayan salt and cracked pepper to taste

  • olive oil for frying the vegetables

What You'll Need to Make the Enchilada sauce:

  • 1 tbsp olive oil

  • 1 tbsp gluten-free flour

  • 1.5 cups organic (no-sugar added) tomato sauce

  • a mix of a few different spices: 1/4 tsp cayenne pepper, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder

  • Himalayan pink salt and pepper to taste


Instructions

Tip: Before you begin, take your enchilada wraps out of the refrigerator because they need to be at room temperature to roll well.


1. Wash the lentils and soak them over night. If you don't have time for that, soak them in hot water 2 hours before it's time to cook it. Throw off the water the lentils soaked in and cook them in fresh water. If you don't have time to do this, just wash the lentils. Add them to a medium-sized pan, add the vegetable bullion paste and the water and boil for 20 minutes or until tender.

2. While the lentils cook, make the enchilada filling: Warm a medium-sized skillet with olive oil, add your onions and garlic and sauté for 3 minutes or so. Add the chopped bell peppers, tomato, the grated carrot and the chili pepper and sauté for 3-5 minutes more. Set aside.