Vegan Lentil Enchiladas Recipe

These vegan lentil enchiladas are a delicious twist on a classic Mexican dish. Packed with protein and flavor, they will satisfy even the pickiest eaters. Plus, they’re easy to make and perfect for meal prep!


  • 1 cup dry green or brown lentils
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeño, minced (optional, for extra spice)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup enchilada sauce
  • 8-10 small corn tortillas
  • 1 cup vegan cheese, shredded (optional)


  1. Preheat the oven to 375°F (190°C).
  2. Rinse the lentils under cold water and drain.
  3. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender and the liquid is absorbed.
  4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  5. Add the minced garlic, bell pepper, and jalapeño (if using) to the skillet. Cook for another 2-3 minutes.
  6. Stir in the cooked lentils, ground cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.
  7. Add the black beans, corn, and 1/2 cup of enchilada sauce to the skillet. Stir until everything is well combined and heated through.
  8. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
  9. Spoon a generous portion of the lentil mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
  10. Once all the tortillas are filled and arranged in the baking dish, pour the remaining enchilada sauce over the top, making sure to coat each enchilada.
  11. If using vegan cheese, sprinkle it evenly over the top of the enchiladas.
  12. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
  13. Remove the foil and bake for an additional 5 minutes to melt the cheese (if using) and lightly brown the edges of the tortillas.
  14. Serve hot, garnished with chopped cilantro, sliced avocado, vegan sour cream, or any other toppings of your choice. Enjoy!

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