Vegan Enchiladas

“Tastes better than the real thing” Vegan Enchiladas

I made these enchiladas at the same party that I made the Party Sparkling Limeade. Like the limeade, this recipe was a hit. One person at the party even said that these “taste better than the real thing”… and he was referring to the chicken enchiladas that I had also made. Yay for a vegan victory!

Ingredients:

·        Vegan nonstick cooking spray

·        1 ½ cups of water

·        Dash of salt

·        ½ cup dry lentils

·        8, 7 inch flour tortillas

·        1 cup of sliced carrots

·        1 ½ teaspoons ground cumin

·        1 tablespoon olive oil

·        2 cups of chopped vegetables (Can be zucchini, squash, eggplant etc.)

·        14.5 oz can of chili-style tomatoes

·        1 ½ cups of vegan cheese

Directions:

1)   Spray a rectangular baking dish with nonstick spray and preheat oven to 350 degrees Fahrenheit.

2)   Combine the water, lentils, and salt in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Drain once done.

3)   In a skillet, cook the carrots and cumin in the oil for 2 minutes.

4)   Add the rest of vegetables and cook for another 4 minutes.

5)   Remove from heat and stir in the lentils, half of the tomatoes (with juice), and half of the cheese.

6)   Divide the mixture evenly among the 8 tortillas, roll them up, and place face down in the sprayed baking dish. Top with the rest of the tomatoes and cheese.

7)   Cover the dish with aluminum foil and bake for 8 minutes.

8)   Remove foil and bake for another 10 minutes.