Description
A delicious vegan enchilada recipe filled with lentils.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can black beans, drained
- 1 can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 8 corn tortillas
- 1 avocado, sliced
- Fresh cilantro, for garnish
Instructions
- Cook lentils in vegetable broth until tender.
- Sauté onion and garlic until translucent.
- Add bell pepper, black beans, diced tomatoes, chili powder, and cumin. Cook for 5 minutes.
- Mix in cooked lentils.
- Preheat oven to 375°F (190°C).
- Fill tortillas with lentil mixture and roll them up.
- Place enchiladas in a baking dish.
- Bake for 20 minutes.
- Serve with avocado and cilantro.
Notes
- Adjust spices to your taste.
- Can use other beans if desired.
- Top with your favorite salsa.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan enchiladas, lentils, gluten free