VEGAN ENCHILADAS WITH LENTILS #vegan #lentils #vegetable #food #recipes

Would we be able to please pause for a minute to welcome these protein-rich lentil enchiladas? They were a success in my home and I can hardly wait to make them once more, since they are very yummy! In addition to the fact that they are delectable, they are wealthy in protein, sans gluten, plant-based, without nut, and they contain just healthy fixings. Did your mouth start watering as of now?

You may inquire as to why I utilized lentils to make these vegetarian enchiladas. All things considered, I love lentils, they are an astonishing wellspring of solid protein and contain bunches of nutrients, minerals, and fiber. For instance, lentils are wealthy in folate, copper, manganese, phosphorus, iron, and zinc. They have an incredible taste and surface and joined with tasty flavors and other plant-based fixings they even help a little to remember ground meat.

That is the reason they are the ideal filling for plant-based enchiladas. I additionally love that lentils are economical, they cook a lot quicker than beans or chickpeas, and they are much simpler to process.

Also try our recipe : Vegan Mushroom Wellington Recipe #vegan #mushroom #vegetable #food #recipes

Ingredients :

12 tortillas (22 cm in diameter)
7 oz vegan cheese or to taste

Enchilada filling:

1 cup dry lentils (*see recipe notes)
2 1/2 cups vegetable broth
1/2 cup sunflower seeds (*see recipe notes)
1 1/3 cup rolled oats gluten-free if needed (*see recipe notes)
3 heaped tbsp tomato paste
2 bell peppers
1 medium-sized carrot grated
1 medium-sized tomato chopped
2 cloves garlic minced
1 large onion chopped
2 tbsp chia seeds (ground) or flax seeds
spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
1-2 hot chili peppers chopped (or less if you don't like it too spicy)
sea salt and pepper to taste
1 tbsp oil to fry the veggies

Instructions :

Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds.

Source : bit.ly/2pVK6x9