Vegan Enchiladas Recipe with Lentils and Black Beans

Filling:

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

Enchilada Sauce:

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

Other:

• flour tortillas soft, or corn tortillas 6 to 8
• cilantro red onion, lime juice for garnish