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!
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
Enchilada Sauce Ingredients
2 cups tomato juice
1/4 cup tomato paste
4 tbsp chili powder
2 tbsp lime juice
1 tbsp salt
1 tbsp pepper
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.
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.