Vegan Enchiladas Recipe with Lentils and Black Beans
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Vegan Richa · by Vegan Richa★ 5.0 (17)

Vegan Enchiladas Recipe with Lentils and Black Beans

NUTRITION · PER SERVING75M COOK
CAL 22%·PRO 38%
CARBS 77G69% OF CAL
16G FIBER51G OTHER10G TOTAL SUGAR
FAT 8G16% OF CAL
2G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft corn tortillas filled with seasoned lentils, black beans, and spinach, then smothered in a blender enchilada sauce. A hearty vegan meal with complex spice and satisfying depth.

mainmexicantacobeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tsp oil
  • 1 medium red onion chopped
  • 8 to 10 cloves garlic chopped
  • 15 oz can black beans drained
  • 1 cup cooked lentils
  • 1 cup chopped spinach
  • 2 tsp or more lime juice
  • 1/4 cup packed chopped cilantro
  • 1/2 tsp chipotle pepper powder
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp or more cayenne ( or chipotle pepper)
  • 1/2 tsp oregano
  • 1 to 2 tbsp tomato paste
  • 1/4 cup water
  • salt to taste
  • Add taco seasoning or other seasoning of choice (optional)
  • 1/2 of the cooked onion garlic mixture from above
  • 1 tbsp extra virgin olive oil
  • 1 tbsp flour
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp or more oregano
  • 1/2 or more ancho chili or chili powder blend or chipotle pepper powder (add according to hear preference)
  • 1/2 cup tomato paste
  • 1 roasted red bell pepper (medium size)
  • 1.5 cups water or veggie broth
  • 1/2 tsp or more salt to taste
  • 1/2 tsp or more sugar or other sweetener
  • Soft tortillas or Corn Tortillas 6 to 8
  • cilantro (red onion, lime juice for garnish)
PREP
15M
SODIUM
1462MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.