Vegan Enchiladas Recipe with Lentils and Black Beans

Filling:

• 1 tsp oil
• 1 medium red onion chopped
• 8 to 10 cloves garlic chopped
• 15 oz can black beans drained
• 1 cup cooked lentils
• 1 cup chopped spinach
• 2 tsp or more lime juice
• 1/4 cup packed chopped cilantro
• 1/2 tsp chipotle pepper powder
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 1/4 tsp or more cayenne or chipotle pepper
• 1/2 tsp oregano
• 1 to 2 tbsp tomato paste
• 1/4 cup water
• salt to taste
• Add taco seasoning or other seasoning of choice optional

Enchilada Sauce:

• 1/2 of the cooked onion garlic mixture from above
• 1 tbsp extra virgin olive oil
• 1 tbsp flour
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp or more oregano
• 1/2 or more ancho chili or chili powder blend or chipotle pepper powder add according to hear preference
• 1/2 cup tomato paste
• 1 roasted red bell pepper medium size
• 1.5 cups water or veggie broth
• 1/2 tsp or more salt to taste
• 1/2 tsp or more sugar or other sweetener

Other:

• Soft tortillas or Corn Tortillas 6 to 8
• cilantro red onion, lime juice for garnish