Enchiladas look like they took 10 minutes to make, but like many Mexican dishes, there are many components. And those components are more complicated and require some time. Fresh made tortillas from ground nixtamalized corn is a two day minimum process. Enchilada sauce requires cooking time after toasting the vegetables to develop its rich flavor. That said, if you are pressed for time and need to make this recipe easier you can purchase ready made tortillas, canned lentils and enchilada sauce. If you have the time, this labor of love dish is so worth it. This vegetarian version of enchiladas is by no means a traditional recipe but its delish never the less.

Components to Build the Enchiladas
12 corn tortillas (fresh made)
Melting farm cheese
Enchilada Sauce
Enchilada Filling
Garnishes
*there are many great options of ready made tortillas if you have access to specialty grocers or a tiendas. The process to nixtamalize corn, grind it, and form the dough is not only labor intensive it does require equipment. Masa flour for making fresh tortillas is a secondary option.

Enchilada:
2½ cups vegetable-broth
½ cup sunflower-seeds
1 cup dry-lentils
3 heaped tbsp tomato-paste
½ cup rolled-oats
1 medium tomato chopped
2 bell-peppers
1 medium carrot grated
1 large onion chopped
2 tbsp hemp-seeds
2 cloves garlic minced
1-2 hot chili-peppers chopped (or less if you don’t like it too spicy)
1 tbsp oil to fry the veggies
sea-salt and pepper, to taste
1/2 tbsp onion-powder
1/2 tbsp garlic-powder
2 tsp dried oregano
2 tsp ground-cumin
1 tsp smoked-paprika

Instructions:
Rinse lentils thoroughly to remove any dirt and put them in a medium-pot. Add broth and bring to a boil, then reduce to a simmer.

Simmer using a lid for 20minutes or till tender. Then remove the pot from heat but remain covered about 10minutes.

While the lentils-cook begin creating the enchilada filling.

To create the enchilada-filling: In a skillet heat oil on moderate heat and then add garlic & saute for 3-4minutes, stirring periodically. Add chopped bell-peppers, tomato, grated-carrot and 1-2 hot chili-peppers and sauté about 5-7minutes. Remove from heat and put aside.

Add all dry-ingredients (spices, sunflower-seeds, pepper, salt , oats and also the ground-chia seeds) to food-processor and mix for 20-30seconds. Add the cooked veggies along with the tomato-paste, then mix again.

Add the cooked lentils and mix till everything is blended. If the mixture is not thick enough or does not stick together, then add more ground-oats.

Preheat oven to 390°F.

*if your tortillas are not fresh the you will want to toast them in oil before adding sauce to them.

Then spread 2 heaped tbsp (or 100-120 g) of enchilada-filling over the surface of tortilla.

Roll-up tortilla and put in a greased baking-dish in a singular layer. Repeat this step with the other tortillas.

Then pour the enchilada-sauce on top of the tortillas.

Bake uncovered for 15minutes. Remove from oven, top with cheese and place the enchiladas back in the oven for 10-15minutes.

Serve warm, garnishing as you choose with dollops of sour cream, fresh cilantro, tomatillo sauce, radishes, lime wedges.