These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce!
Enchiladas are one of my all time favorite foods. In my pre-vegan days, it was a regular on my dinner menu rotation. And because of that it was one of the first recipes I vegan-ized. You can check out that recipe here. It is still one of the most popular TSV recipes.
But I think I may have outdone that recipe today because these Vegan Lentil & Bean Enchiladas are so...freaking...good!!! The filling is hearty & tasty. The saucy topping is way better than cheese. It just really doesn't get any better!
How to make the filling
The filling is a combo of (you guessed it) lentils and beans! I also threw in plenty of veggies (bell pepper & onion) and seasonings. I prefer to use pre-cooked lentils - you can usually find them in the veggie section at the store. I also used canned beans. This keeps things simple and quick.
Cook everything down in a large pot until tender and combined and you are ready to roll. You could also use this filling combo for tacos or burrito bowls.
How to assemble Vegan Lentil & Bean Enchiladas
I opted for flour tortillas. This is definitely a preference - some people don't like the texture of flour tortillas in enchiladas. If you are that person, just swap them for corn! Either way, be sure to heat the tortillas before filling them.
Spread some canned enchilada sauce on the bottom of a baking dish, then spread some of the filling down the center of each tortilla. Roll it up and place it seam-side down in the baking dish. Repeat with all of the tortillas.
Pour the rest of the enchilada sauce over the top and to finish it off we're using some of my Vegan Avocado Jalapeño Dip. The original recipe for this dip makes a lot, so you can halve the recipe or save the extra for another day. This sauce is creamy and delicious. It makes the best cheese replacement and adds so much flavor!
How to serve Vegan Lentil & Bean Enchiladas
Cover the enchiladas and bake for 30 minutes. Remove the foil and cook for 10 more minutes. The sauce should be bubbling and the topping should be slightly browned. And it should smell AMAZING!
Remove from the oven and let them cool for a few minutes. You can serve them as is or top them off with fresh avocado slices and cilantro. I also like to serve these with lime wedges on the side for a little tart kick!
These enchiladas make great leftovers (if you have any) and can also be frozen ahead of time for an easy weeknight dinner. Just prep them completely (other than baking), let them cool, then cover and freeze. When you're ready to eat, pop them in the oven and cook until heated through - probably close to 1 hour.
Need more recipe inspo? Check these out:
Vegan Lentil & Bean Enchiladas
- 1 cup Vegan Avocado Jalapeño Dip
- 2 tablespoons olive oil
- ½ yellow onion diced
- 3 cloves garlic diced
- 1 red bell pepper diced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon pepper
- 1 chipotle pepper in adobo from the can
- 1 teaspoon adobo sauce from the can
- 1 teaspoon vegan beef bouillon sub with salt if needed
- 1 ½ cups cooked lentils
- 1 15-ounce can pinto beans drained and rinsed
- 1 19-ounce can red enchilada sauce separated
- 1 4-ounce can green chiles
- 8 medium flour tortillas or sub 12 corn tortillas
- cilantro, avocado, lime wedges optional toppings
- Prepare the Vegan Avocado Jalapeño Dip according to the instructions and set aside. The original recipe makes more than you'll need, so either halve the recipe or save the extra for another recipe.
- Preheat the oven to 350 degrees.
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, seasonings, chipotle pepper, adobo sauce and beef bouillon to the pot and cook down for 5 minutes. Add the lentils, beans, green chiles and ½ cup of the enchilada sauce to the pot and stir to combine. Cook down for another 5 minutes then remove from the heat.
- Heat the tortillas over an open flame or steam in the microwave.
- To assemble, pour ½ cup of enchilada sauce in the bottom of a 9x13 baking dish. Add about ½ cup of the lentil filling to the center of each tortilla. Roll closed and place seam-side down in the baking dish. Repeat with the remaining ingredients. Pour the remaining enchilada sauce over top followed by the reserved Avocado Jalapeño Dip. Spread the sauce to the edges, cover with foil and bake in the oven for 30 minutes.
- Remove the foil and bake for 10 more minutes. Remove from the oven, cool for 5 minutes and serve warm with any of the optional toppings.
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