Language
‹ Back to Recipes
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!
Pairs With
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.
Pairs With
