Simple Mexican Enchilladas
Prep time
Cook time
Total time
These Simple Mexican Enchiladas are saucy, flavorful, full of veggies and very satisfying! Perfect for any night of the week while being healthy, easy to make, dairy free and vegan!
Serves: 7-8
  • 2 Tbsp olive oil
  • 1 medium size white onion
  • 1 large zucchini
  • 1 large yellow squash
  • 1 15oz can vegetarian refried beans
  • 2 cups cooked lentils (equivalent to ⅔ cup dry)
  • ⅓ cup salsa
  • 1 batch Enchilada Sauce
  • 7-8 medium whole wheat tortillas
  • Optional for garnish: onion, cilantro, avocado and siracha/hot sauce.
  1. Preheat oven to 350°F.
  2. If your lentils are not cooked, you will need to put them on the stove with about 2 cups of water. Bring them to a soft boil and then let them cook covered on low until fluffy and no liquid left in the bottom of the pot. This takes about 10 minutes.
  3. Chop the onion, zucchini and squash into small pieces.
  4. Sauté vegetables in large pan on high heat with olive oil for about 10 minutes or until the vegetables have lost their moisture. Turn off the heat and add in about 4 Tbsp of the enchilada sauce to the vegetables. Set aside.
  5. Mix together the cooked lentils, salsa and beans.
  6. Fill your tortillas with a layer of the bean mixture then the vegetable mixture. Fold the tortillas on both ends and place down in your baking dish.
  7. Pour the sauce over your prepared enchiladas. If you have extra fillings, you can put them on your enchiladas also.
  8. Bake in the oven for 20 minutes. If you want the edges to be crispy, let them sit in the oven for 1-2 minutes on low broil. Watch carefully to make sure they do not burn.
  9. Garnish with toppings let them cool for about 10 minutes before serving.
  10. Enjoy :)
Recipe by Cook up Love at