Vegan Enchiladas Recipe with Lentils and Black Beans

• Vegetarian

• Produce

  • 1/2 Ancho chili or chili powder blend or chipotle pepper
  • 1 15 oz can Black beans
  • 1/4 tsp Cayenne or chipotle pepper
  • 1/2 tsp Chipotle pepper, powder
  • 1/4 cup Cilantro, packed
  • 1 Cilantro
  • 1 tsp Coriander, ground
  • 8 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 cup Lentils, cooked
  • 1 tsp Marjoram
  • 1/2 Onion garlic mixture from above, cooked
  • 1/2 tsp Onion powder
  • 1 Red bell pepper, roasted medium size
  • 1 Red onion, medium
  • 1 cup Spinach

• Canned Goods

  • 9 tbsp Tomato paste
  • 1 1/2 cups Water or veggie broth

• Condiments

  • 2 tsp Lime juice

• Baking & Spices

  • 1 Add taco seasoning or other seasoning
  • 1/4 tsp Black pepper
  • 1 tbsp Flour
  • 1 Salt
  • 1/2 tsp Salt
  • 1/2 tsp Sugar or other sweetener

• Oils & Vinegars

  • 1 tsp Oil
  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin
  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Tortillas, soft

• Liquids

  • 1/4 cup Water

Found on veganricha.com

Description

Ingredients

• 1 tsp oil
• 1 medium red onion chopped
• 8 to 10 cloves of garlic chopped
• 1 15 oz can black beans drained
• 1 cup cooked lentils
• 1 cup chopped spinach
• 2 tsp or more lime juice
• ¼ cup packed chopped cilantro
• ½ tsp chipotle pepper powder
• ½ tsp cumin
• ¼ tsp black pepper
• ¼ tsp or more cayenne or chipotle pepper
• ½ tsp oregano
• 1 to 2 tbsp tomato paste
• ¼ cup water
• salt to taste
• Add taco seasoning or other seasoning of choice (optional)
• ½ of the cooked onion garlic mixture from above
• 1 tbsp extra virgin olive oil
• 1 tbsp flour
• ½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp or more oregano
• ½ or more ancho chili or chili powder blend or chipotle pepper powder (add according to hear preference)
• ½ cup tomato paste
• 1 roasted red bell pepper (medium size)
• 1.5 cups water or veggie broth
• ½ tsp or more salt to taste
• ½ tsp or more sugar or other sweetener
• Soft tortillas 6 to 8
• cilantro, red onion, lime juice for garnish

Directions

• Preheat the oven to 375 degrees F. Heat oil in a skillet over medium heat. Add onions, garlic and a pinch of salt. Cook until translucent. 5 to 6 mins. Reserve a half of the mixture for the enchilada sauce.
• Make the filling: Add the rest of the ingredients (beans, lentils, spinach, spices, water). Mix in, cover and cook for 8 to 10 minutes over medium-high heat. Taste and adjust heat, flavor and salt.
• Make the Blender Enchilada sauce: Meanwhile blend the ingredients under the enchilada sauce + the reserved cooked onions and garlic. Taste and adjust heat, salt and flavor.
• Add half of the sauce on the baking tray. Fill the tortillas with lentil bean filling, fold and place seam side down.
• Drizzle remaining sauce all over the tortillas. Bake for 20 mins.
• Garnish generously with red onion, cilantro, avocado, black pepper and lime/lemon juice. Serve hot.