This is not only delicious but nutritious!!! It’s plant based and GLUTEN-FREE too! And you can just omit the walnuts if you want and then it’s nut free!

This is sure to be a hit!

DELICIOUS ENCHILADAS

plant-based

INGREDIENTS

12 or so corn tortillas

1 cup cheese sauce

1 cup dry green lentils

2 1/2 cups vegetable broth

1/2 cup raw walnuts *

1 1/2 cup gluten free oats

3 Tbs tomato paste

1 large green bell pepper ( or 2 smaller)

1 medium carrot grazed

1 tomato chopped

1 yellow onion chopped

3-4cloves of garlic minced

2 tbs chia seeds ( ground)

1Tbs garlic powder

1 Tbs onion powder

2 tsp oregano

2 tsp cumin

1tsp chili powder

1 tsp smoked paprika

1 tsp sea salt ( or to taste)

1 tsp cayenne ( if desired)

2 1/2 cups enchilada sauce ( or make your own! See Below)

Cilantro and Green onion to garnish

ENCHILADA SAUCE

1 Tbs olive oil

1 Tbsp gluten-free flour

3 cups tomato sauce ( I just opened a jar of our crushed canned tomatoes from our garden, added a little salt,

and blended them to equal 3 cups

1 Tbs chili powder

1 Tsp onion powder

1Tsp garlic powder

1 Tsp ground cumin

1 Tsp sea salt ( or to taste)

“CHEESE SAUCE”

1 cup coconut milk ( canned, full fat)

2 Tbs nutritional yeast

2 Tbs tapioca flour

1/2 tsp sea salt

1 tsp onion powder

1 tsp garlic powder

1/4 tsp smoked paprika

Whisk ingredients together then place in sauce pan, warm up slowly to a boil mixing well. Then simmer for 2 minutes until cheese is more stretchy.

READY !

ENCHILADA SAUCE DIRECTIONS

1 Tbs olive oil

1 Tbsp gluten-free flour

3 cups tomato sauce ( I just opened a jar of our crushed canned tomatoes from our garden, added a little salt, and blended them to equal 3 cups)

1 Tbs chili powder

1 Tsp onion powder

1 Tsp garlic powder

1 Tsp ground cumin

1 Tsp sea salt ( or to taste)

Heat oil then add tomato sauce, spices, and flour, whisk together then bring to a boil. Then turn down heat and simmer till sauce thickens a bit. About 5 min.

READY!

DIRECTIONS:

1.Cook lentils in broth until soft ( about 20 min) Bring to a boil then simmer with lid for about 20 min until soft and set aside.

2.In a skillet with a little oil, sauté onion and garlic, then add peppers, carrots, tomato, and cook for 5 min then set aside.

4. Blend all dry ingredients in a food processor ( oats, walnuts, chia seeds, etc. Then add the sautéed veggies and pulse till well mixed. Add lentils and tomato paste. Mix again till blended.

5. Fill your tortillas with 1-2 Tbs of filling and roll. Do this for all. Place side by side or on top of each other depending on your dish. ( you might have left over depending on the size of your tortillas)

6.Pour enchilada sauce over entire dish.

7.Pre-heat oven to 375

Bake for 15-20 min uncovered then drizzle the cheese. Place back in oven COVERED and cook for 20 min, then uncover for last 5 min.

Total bake time 45 min

Serve sprinkled with green onion and cilantro! You can make an extra bath of enchilada and cheese sauce to drizzle when serving!

ENJOY