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Vegan Enchiladas

Saucy, comforting, and meatless, these spiced up, vegan enchiladas pair beautifully with a California Pinot Noir or Zinfandel. Bursting with flavor, this vegan dish works best with lighter or fruitier red wines that complement the spicy flavours of this hearty meal. A perfect match for cooler autumn weather!

Ingredients

For the enchilada:

  • 12 corn tortillas
  • 1 can of lentils, strained and rinsed
  • 1 medium white onion, finely diced
  • 1 glove of garlic, minced
  • 1 jalapeno, finely diced
  • 1 red pepper, finely chopped
  • 1/2 cup washed and chopped cilantro
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 cup vegetable oil
  • 2 cup Daiya vegan cheddar cheese

For the enchilada sauce:

  • 2 cups tomato juice
  • 1/4 cup tomato paste
  • 4 tbsp chili powder
  • 2 tbsp lime juice
  • 1 tbsp salt
  • 1 tbsp pepper

 

Instructions

  • In a large frying pan add oil and heat on medium-high. Once hot add onions, garlic, jalapenos, and red peppers. Cook for about 5 min or until soft.
  • Add lentils and spices. Cook for 5 min stirring occasionally to avoid sticking to the pan.
  • Remove from heat and let cool for about 15 min.
  • Preheat the oven to 375 degrees.
  • Place about 3 tbsp of the lentil mix into the center of each corn tortilla. Sprinkle 1/2  of the cilantro over the mixtures and roll them all up. Place them in an oven baking dish and sprinkle 1/2  the cheese over them all.
  • Bake for 15 min or until crispy.
  • To make the sauce:
  • Combine all ingredients in a small pot or deep pan and cook on medium heat for about 15 min or until the sauce slightly thickens.
  • Once enchiladas are finished baking remove them from the oven, plate 3 onto each plate, and top with enchilada sauce, and the remaining cheese and cilantro.
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