Veggie Enchiladas (vegan, gluten free option)
Creamy, "cheesy", healthy & protein packed enchiladas
These enchiladas are a favorite in our household not only because they are incredibly creamy and flavorful, but also because they are packed with protein (making them very filling)! The best part is that they are super simple to throw together, especially if you get a chance to prep the ingredients ahead of time! The recipe recommends serving them on a bed of brown rice, but you can feel free to use quinoa, white rice, or another base of choice.
For an easy-to-make and delicious enchilada dish, try this recipe out!
Note: This recipe makes 6 enchiladas, so feel free to adjust ingredient amounts accordingly and keep leftovers in fridge for up to two days
Ingredients:
1 cup cooked lentils
1 cup cooked brown rice
1 cup cooked beans
6 tortillas (gluten free if desired)
1 15.5 oz container enchilada sauce (look for non-BPA lining if using can)
1 cup cashew cream (recipe: https://www.faustinemicheyl.com/post/cashew-cream-plant-based-cream-replacer)
1 large bell pepper (thinly sliced)
1 tbsp chili powder
1/2 tbsp paprika powder
1/2 tbsp cumin
Salt & pepper to taste
Step by step:
Preheat your oven to 375° Fahrenheit
Add your cooked lentils and beans to a bowl, and stir together with chili powder, paprika powder, cumin, and salt & pepper
In a 3 qt (9x13) pan, spread out your rice so that it covers the bottom of the pan
Place a tortilla on a clean surface (or plate) and fill with 1/6 of beans & lentils mixture and 1/6 of pepper slices
Close tortilla and place on top of the bed of rice in your pan
Repeat process until all 6 tortillas are filled, folded, and placed into your pan
Cover tortillas with enchilada sauce and cashew cream
Place in oven for about 30-40 minutes (until enchiladas are hot)
Once warm, carefully serve and enjoy!