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Vegan enchiladas with lentils and sweet potatoes

These Mexican enchiladas are vegan enchiladas and 100% healthy. They are filled with lentils and sweet potatoes and then smothered in chile ancho tomato sauce.
5 from 1 vote
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

Equipment

  • blender
  • Griddle

Ingredients
  

Sauce

  • 4 tomatoes
  • ½ white onion
  • 3 garlic cloves with peel
  • 1-2 whole chile ancho
  • ½ cup of boiling water
  • 1 teaspoon of salt

Filling

  • 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

    Toppings

    • Avocado
    • Cilantro
    • Sunflower seeds or pips

    Instructions
     

    • Soak the chile ancho in the boiling water and set it 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 where 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 a 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.

    Video

    Nutrition

    Serving: 1servingCalories: 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

    information

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

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