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Black Bean & Lentil Enchiladas

Black beans, lentils, and quinoa come together in these flavor-loaded vegan enchiladas, drenched in savory enchilada sauce and topped with luscious cashew cheese.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Servings: 4

Equipment

  • High-speed blender

Ingredients

Filling

  • 2 tsp (10mL) olive or avocado oil (or water to prevent sticking)
  • 1 can (425g) brown or green lentils, drained and rinsed (or 1½ cups cooked lentils)
  • 1 can (432g) black beans, drained and rinsed
  • 1 cup (185g) cooked quinoa (about ½ dry)
  • 1 small red onion, finely chopped
  • 1 small red bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tsp (5g) ground cumin
  • 1 tsp (2.5g) chili powder
  • ½ tsp (1g) smoked paprika
  • 1 tsp (6g) salt (or to taste)
  • Fresh black pepper, to taste
  • Juice of ½ lime
  • 2 cups (460g) enchilada sauce (whole-food from a jar or can, or homemade)

Assembly

  • 8 whole grain flour tortillas (or 16 small corn tortillas)
  • Cilantro, chopped
  • Green onion

Cashew Cheesy Sauce

  • ⅓ cup (40g) raw cashews (soaked in hot water for 30 minutes)
  • ½ cup (118mL) vegetable broth
  • 1 clove garlic or ½ tsp garlic powder
  • 1 tbsp (15mL) fresh lime juice
  • ½ tsp (1.4g) cumin
  • ¼ tsp (1.5g) salt
  • Fresh black pepper, to taste

Instructions

  • Preheat oven to 375℉ (190℃) and grease a large 9x13 inch casserole dish.

Make the Filling

  • Heat oil in a large skillet over medium high heat. Add the onion and bell pepper and sauté until softened. Add the garlic, cumin, chili powder, smoked paprika, salt, and pepper and cook until fragrant.
  • Stir in lentils, beans, quinoa, and lime juice. Add ⅓ cup enchilada sauce. Heat through and taste to adjust seasonings. Add more salt, pepper, cumin, or chili powder if desired.

Assemble and Bake

  • Spread a thin layer of enchilada sauce on the bottom of a casserole dish. One by one, spoon the filling into the tortillas. Roll up and place them seam-side down into the casserole dish.
  • Pour the remaining enchilada sauce over the top.
  • Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes.

Make Cashew Cheesy Sauce

  • During the last 10 minutes of cook time, blend all of the ingredients for the cashew cheesy sauce in a high-speed blender. (Sauce will be very thin.)
  • Warm the cashew cheese sauce on medium heat for a few minutes in a saucepan stirring constantly until it thickens. Remove from the heat and set aside.

Serve

  • Pour the cashew cheesy sauce over the enchiladas. Serve topped with cilantro and green onion.

Notes

Nutrition Information: Recipe yields: 4-8 servings (1-2 enchiladas)
Per serving (1 enchilada): Calories: 283, Protein: 12g, Fiber: 10g, Carbohydrates: 35g, Fat: 7g, Saturated Fat: 1.7g, Sugar: 3g, Cholesterol: 0mg
Per serving (2 enchiladas): Calories: 567, Protein: 24g, Fiber: 20g, Carbohydrates: 70g, Fat: 14g, Saturated Fat: 3.4g, Sugar: 6g, Cholesterol: 0mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.