About this recipe
These vegan enchiladas are hearty, flavorful, and packed with protein and fiber thanks to a filling of lentils and sweet potatoes. Covered in a bold chile ancho and tomato sauce, they’re comforting, nourishing, and perfect for weeknight dinners, meal prep, or impressing both vegans and omnivores alike.
I grew up eating enchiladas in Monterrey, filled with cheese, chicken, or beans. But when I moved to Austin and started eating more plant-based, I knew I had to reimagine this classic dish. These enchiladas are my go-to — bold, saucy, and absolutely satisfying.
Why You’ll Love These Vegan Enchiladas
- 100% plant-based, gluten-free, and packed with flavor
- Perfect for both vegans and flexitarians
- Freezer-friendly and ideal for meal prep
- Easy to make with basic pantry ingredients
- Baked, not fried — a healthier twist on a classic
Salsa ingredients
- Tomatoes – Use ripe tomatoes and roast them for a deeper flavor, or canned tomatoes if you’re short on time.
- Onion and garlic – Roasting brings out their sweetness and adds depth to the sauce.
- Dried chile ancho – Adds a rich, smoky flavor that defines enchiladas rojas. If you don’t have it, try chipotle, roasted poblano, or jalapeño for a similar kick.
How to make the enchilada sauce
Start by roasting the vegetables until lightly charred, and then blend with a good pinch of salt.
Filling Ingredients
- Sweet potatoes – Peel and dice them small so they cook evenly and caramelize slightly.
- Cooked lentils – Green or black lentils work best here because they hold their shape and add a hearty bite.
- Onion and garlic – Sautéed together to build flavor at the base of the filling.
Corn Tortillas
To prevent tearing, warm them before rolling. Wrap in a clean kitchen towel and microwave for 30–60 seconds, or lightly pan-fry in oil until pliable.
Use thick corn tortillas so they hold up to the sauce and filling without falling apart.
How to make vegan enchiladas?
- The tomatoes move around when roasting, so they get charred spots everywhere. Same with the onion; do not peel the garlic. The garlic peel protects the garlic clove from burning.
- Buy thick corn tortillas and warm them in the microwave, wrapping them in a kitchen towel for a minute or so to make them pliable. If they are skinny and cold, they’ll break and won’t hold the sauce properly.
- Finish the enchiladas with sliced avocado, pumpkin seeds, and/or microgreens and cilantro.
- Use green or black lentils if you can find them; they will hold their shape better.
Home Cook Tips
- Don’t skip roasting the salsa ingredients — it builds major flavor
- If your tortillas crack, warm them in a moist kitchen towel or give them a quick pan-fry, which makes them pliable.
- Make double sauce and freeze it for next time — it’s gold
- Leftover filling? Use in tacos, rice bowls, or even breakfast scrambles
Sweet Potato Enchiladas with Lentils and Ancho Chile Sauce
Equipment
- Griddle
- Baking dish
Ingredients
For the Sauce (salsa roja):
- 4 ripe tomatoes
- ½ white onion
- 3 garlic cloves with peel
- 1 –2 dried chile ancho
- ½ cup boiling water to soak the chile
- 1 teaspoon salt
For the Filling:
- 1 teaspoon vegetable oil
- 3 cups sweet potatoes peeled and diced small
- ½ medium white onion diced
- 2 garlic cloves minced
- 1 cup cooked green or black lentils
- Salt to taste
For the Enchiladas:
- 12 thick corn tortillas
Optional toppings: sliced avocado, chopped cilantro, sunflower or pumpkin seeds
Instructions
Make the Sauce:
- Soak the dried chile ancho in boiling water for about 10 minutes until soft.
- Meanwhile, roast the tomatoes, onion, and garlic (with peel) in a dry skillet until charred in spots. Remove garlic peel.
- Blend the softened chile with the roasted veggies, salt, and a bit of soaking water until smooth. Set aside.
Prepare the Filling:
- In a large pan, heat the oil over medium heat. Add onion and garlic; cook until fragrant.
- Add sweet potatoes and sauté until tender and slightly golden. Stir in cooked lentils and season with salt. Set aside.
Assemble the Enchiladas:
- Preheat oven to 350°F (175°C).
- Warm the tortillas until pliable (microwave wrapped in a towel or lightly pan-fry).
- Add a scoop of filling to each tortilla, roll, and place seam-side down in a baking dish.
- Top with the enchilada sauce — be generous but don’t over-soak.
- Bake for 20 minutes, or until bubbly.
Serve:
- Top with avocado slices, cilantro, and seeds if desired. Serve with rice, beans, or a crisp salad.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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