This recipe for vegan enchiladas with lentils is healthy, easy to prepare and
My love for enchiladas grew since we moved to Austin, before that we lived in Monterrey, México. I know it’s weird to appreciate Mexican food outside of Mexico, but it definitely happened to me.
Austin has great Mexican and Tex-Mex food, and it was in Austin were I started to taste all different types of enchiladas. When I was growing up, in my parents house, we always had the traditional ones, we always had the chicken, cheese or bean enchiladas. My favorite were always the bean enchilada with green sauce.
So, when I became vegan, I prepared traditional Mexican dishes but it
It all starts by developing delicious flavors for the sauce by roasting its ingredients. I love to roast them until charred and slightly burned. That gives color and richness to the enchilada sauce. And yes, it only has FOUR ingredients, isn’t is great?
The key to
Another fun thing, well
Here are some tips and tricks that can come in handy when preparing them:
- Use the best tomatoes that you can find.
- when roasting the tomatoes move around so they get chary spots
every where. Same with the onion and do NOT peel the garlic.
- But thicker corn tortillas. If they are really thin they’ll break and won’t hold the sauce properly
- Finish the enchiladas with
a slicedavocado, seeds and/or microgreens and cilantro.
- Use green lentils if you can find them, they will hold their shape better
Here is the recipe for the best ever
vegan enchiladas with lentils
- 4 tomatoes
- ½ white onion
- 3 garlic cloves with peel
- 1-2 whole chile ancho
- ½ cup of boiling water
- 1 teaspoon of salt
- 1 teaspoon of vegetable oil
- 3 3 cups approximately sweet potatoes, diced
- ½ chopped white onion
- 2 cloves garlic chopped
- 1 cup cooked lentil
- 1 tablespoon salt
12 corn tortillas
- Sunflower seeds or pips
- Soak the chile ancho in the boiling water and set aside In a pan that does not stick, roast the tomatoes, the onion, and the garlic until charred.
- When the chili is soft, add it to the blender with the tomatoes, onion, and garlic, add the salt and blend until everything is well integrated. Save the water were the chili-soaked it soaked, use it if needed.
- To make the filling put the tablespoon of oil in a large pan, put the garlic, onion and sweet potato. Leave for about 10 minutes or until the sweet potato is al dente. Add the lentils, salt, and taste for seasoning.
- Preheat the oven to 350ºF.
- In a baking pan pour a half cup of sauce on the bottom of baking dish.
- Heat the tortillas to soften; you need them to be pliable in the center of the tortilla layer a scoop of the lentils and sweet potato mix.
- Roll the tortilla and place it on the baking dish with the seam side down.
- Top the enchiladas with the remaining sauce, do not oversauce.
- Bake for 20 minutes.
- Serve the enchiladas with cilantro, avocado slices, and sunflower seeds.