Vegan Enchiladas

Updated: Dec 2, 2019



Hello and thanks so much for coming to Health Alignment today! This is a great easy plant based recipe that anyone and everyone can make.


Serves 4-5

You are going to need:

Ingredients :

  • 6 tortilla wraps

For the filling:

  • 1 Tin of lentils

  • 1/2 an onion diced

  • 1 Carrot grated

  • 1/4 Cup of sunflower seeds

  • 2 Tablespoons of chai seeds

  • 1 Teaspoon of crushed chile flakes

  • 2 Teaspoons of garlic

  • 1/2 Teaspoon of cumin

  • 1/2 Teaspoon of oregano

  • 1 Teaspoon of smoked paprika

For the sauce:

  • 1 Tin of chopped tomatoes

  • 1 Teaspoon of sweetener of your choice

  • 1/2 Teaspoon of smoked paprika

  • 1/2 Teaspoon of oregano

  • 1/4 Teaspoon of cumin

For the cheese sauce:

  • 1 Tin of coconut cream

  • 1 Tablespoon of tapioca flour

  • 1/2 Teaspoon of mustard powder

  • 3 Tablespoons of lemon juice

  • 1 Tablespoon of nutritional yeast(optional)

  • 1/8 Of a teaspoon of turmeric

Directions:

  1. Preheat oven to 180 °C.

  2. Place all the ingredients for the filing into your food processor and process until well combined but not too fine.

  3. Place all the ingredients for the sauce into a pan and heat through. Remove from heat and allow to cool for a few moments. Blend the sauce until smooth.

  4. To make the cheese sauce mix all your ingredients in a pot. Cook on medium heat until the mixture becomes thick and creamy.

  5. Now place two tablespoons of the filling mixture onto each tortilla and roll the wraps. Place in your baking dish.

  6. Pour your sauce over the wraps and top with the cheese sauce. Bake for 15-20 minutes.

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