Vegan Enchiladas with Lentils

This recipe for vegan enchiladas with lentils is healthy, easy to prepare and sooo TASTY… I’m sure you’re gonna love them! ?

vegan enchiladas with lentils

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.

tomatoes for enchilada sauce

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 was in Austin where I saw so many creative and delicious options for Mexican vegan food. It was like stepping out of my comfort zone and entering in a new delicious and creative world. So, if you love Austin, Mexican Food and Tex-Mex… for sure you are going to love these vegan enchiladas with lentils.

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?

filling for vegan enchiladas

The key to bring out all the flavors from the lentils and sweet potatoes is to sauteé them with onion and garlic and then seasoning them with salt. Yes, I know it sounds pretty simple buy wait until you taste them, they are so good and a crowd pleaser.

vegan enchiladas with lentils

Another fun thing, well super healty thing about these enchiladas is that they are baked and not fried. So these could easily be the best and healthest vegan enchiladas with lentils ever.

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 sliced avocado, seeds and/or microgreens and cilantro.
  • Use green lentils if you can find them, they will hold their shape better
vegan enchiladas with lentils

Here is the recipe for the best ever

vegan enchiladas with lentils

sweet potatoes and red sauce. If you make it please share it on Instagram or FB So I can see your wonderful creations. If you are not ready to make it, save it for later on Pinterest.

Vegan Enchiladas with lentils and sweet potatoes

These Mexican enchiladas are vegan enchiladas and 100% healthy. They are baked and filled with lentils and sweet potato.
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Prep Time 20 mins
Cook Time 20 mins
0 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican vegan
Servings 4 people
Calories 216.97 kcal



  • 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

  • .
  • Avocado
  • Cilantro
  • 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.


Calories: 216.97kcalCarbohydrates: 44.29gProtein: 8.54gFat: 2.04gSaturated Fat: 0.98gSodium: 2397.51mgPotassium: 1015.54mgFiber: 11.29gSugar: 13gVitamin A: 17174.62IUVitamin C: 25.88mgCalcium: 68mgIron: 3.1mg
Keyword mexican vegan enchiladas, Vegan enchiladas with lentils


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.
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