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    Home

    Vegan Lentil & Bean Enchiladas

    February 15, 2022 By Rene 2 Comments

    These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce!

    Jump to Recipe
    These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegandinnerideas

    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.

    These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegandinnerideas

    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!

    These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegandinnerideas
    These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegandinnerideas

    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.

    These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegandinnerideas

    Need more recipe inspo? Check these out:

    • Black Bean Green Chili Vegan Enchiladas
    • Black Bean Potato Vegan Enchiladas
    • Vegan Enchilada Casserole with Jalapeño Cream Sauce
    • Chickpea Lentil Taco Rice Bowls
    • Roasted Poblano Vegan Enchiladas
    These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegandinnerideas
    Print Pin
    5 from 1 vote

    Vegan Lentil & Bean Enchiladas

    These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce!
    Course Main Course
    Cuisine Mexican
    Keyword beans, casserole, dinner, enchiladas, lentils
    Prep Time 25 minutes
    Cook Time 40 minutes
    Total Time 1 hour 5 minutes
    Servings 8 enchiladas
    Calories 305kcal

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Nutrition

    Calories: 305kcal | Carbohydrates: 42g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1271mg | Potassium: 425mg | Fiber: 9g | Sugar: 9g | Iron: 4mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    These Vegan Lentil & Bean Enchiladas are packed with flavor, baked until bubbly and topped with a delicious Avocado Jalapeño Sauce | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas #vegandinnerideas
    « Mini Vegan Pesto Grilled Cheese Sandwiches
    Eggplant Meatballs in Coconut Curry Sauce »

    Reader Interactions

    Comments

    1. Kat

      April 22, 2022 at 11:10 am

      Hi, would you say this is very spicy? I would like to make for my toddler, should omit anything? Thanks!

      Reply
    2. Tess

      March 10, 2022 at 3:57 pm

      Forgot to add the green chiles because it isn’t listed in the lower part of the recipe, only in the ingredients! Delicious overall!

      Reply

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    Hey, nice to meet you!

    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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