If you’ve ever wanted enchiladas that are just as hearty and flavorful as the meaty version but totally vegetarian, these delicious lentil enchiladas are the answer. Lentils bring an earthy, satisfying bite that works beautifully with smoky enchilada sauce, peppers, and cheese. These are one of my go-to comfort dinners, especially when I’ve batch-cooked lentils earlier in the week – it makes throwing this dish together even quicker.

a casserole dish of cheesy lentil enchiladas topped with chopped cilantro

They’re family-friendly, customizable, and freezer-friendly, so I always keep this recipe in rotation. I also love using black beans for a vegetarian enchilada recipe, try my black bean enchiladas next.

For more Tex-Mex dinners, try this chipotle lentil taco meat recipe, these black bean and sweet potato quesadillas, or my refried bean tacos.

Ingredient Notes

Here are a few notes on the ingredients you’ll need for this recipe – scroll down to the recipe card for the exact quantities and instructions.

all of the ingredients needed to make lentil enchiladas: black lentils, sour cream, jalapenos, sweetcorn, spices, enchilada sauce, red peppers, onion, tortilla wraps, cheese

Lentils – Brown or black lentils hold their shape best and give the “meaty” texture we’re after. Green lentils work too, but red lentils will go too mushy here.
Vegetables – Peppers, onion, garlic, and sweet corn give freshness and texture. You could also add zucchini or mushrooms if you’ve got them.
Enchilada sauce – Homemade is best (try my easy enchilada sauce recipe if you want a quick one!), but store-bought works fine.
Cheese – A mozzarella and cheddar mix gives a good balance of gooeyness and flavor. Swap for vegan cheese if you prefer.
Tortillas – Flour tortillas roll up nicely and get golden in the oven, but you can use corn tortillas for a more traditional touch.
Sour cream – Adds creaminess inside and on top. Greek yogurt also works as a lighter alternative.

How to Make These Lentil Enchiladas

Here’s a quick overview to making this lentil enchilada recipe – the recipe card at the bottom of this page contains the exact quantities and step-by-step instructions for this recipe.

1) Make the Filling

To start off, saute your onions and peppers until they’ve softened and turned fragrant, then add the garlic and cook for another minute or two.

Stir in your seasonings, pre-cooked lentils, diced jalapenos, and the sweetcorn. Then, add in some of your enchilada sauce and a scoop of sour cream to get a delicious creamy filling.

2) Assemble the Enchiladas

Spread 2 tbsp of enchilada sauce on the bottom of a baking dish. Spoon some filling into each tortilla, fold the sides in, and roll tightly. Place each enchilada seam-side down in the baking dish and repeat this step with all of your tortillas.

Then, pour the remaining enchilada sauce over the top and sprinkle with the cheese.

3. Bake

Bake your enchiladas for 20–25 minutes until the cheese is melted and bubbling. Serve hot with dollops of sour cream and a sprinkle of cilantro.

a close up of a serving of two lentil enchiladas on a white plate, topped with a little sour cream. A fork rests on the plate with a bite cut out of one encihlada

Chef’s Tips / Cooking Hacks

Prep ahead: Cook the lentils and veggie filling earlier in the day to save time. When it’s time to bake, just assemble and cook.
Prevent soggy tortillas: Don’t overfill the wraps, and keep the sauce light on the bottom layer — it helps avoid soggy bases (but having some sauce there prevents the tortilla wraps from sticking!).
Add spice: Stir in chopped chipotle peppers or a pinch of chili flakes if you want them hotter.
Freeze: Assemble the enchiladas but don’t bake. Cover well and freeze. When ready, bake straight from frozen, adding an extra 10–15 minutes to cooking time.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze unbaked enchiladas for up to 3 months.
Reheat: Warm in the oven until piping hot, or microwave individual portions. Be aware that the tortillas may stick to the pan upon reheating – just check them every so often to prevent this.

cheesy lentil enchiladas in a white casserole dish topped with cilantro

FAQs

Can I make these vegan?
Yes! Swap the cheese for a dairy-free version and replace the sour cream with vegan yogurt or cashew cream.

Do I need to cook the lentils from scratch?
Not at all. Pre-cooked or canned lentils work perfectly — just rinse and drain them well before using.

What sides go well with lentil enchiladas?
I like them with cilantro-lime rice, guacamole, or a crisp side salad. Tortilla chips with salsa never hurt either!

cheesy lentil enchiladas on a white plate with chopped cilnatro

Lentil Enchiladas Recipe

Name: Lentil Enchiladas Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp oil; 2 cups cooked brown or black lentils; 1 red onion, diced; 1 red pepper, diced; 1 yellow pepper, diced; 2 garlic cloves, minced; 50g sweet corn; 3 tbsp sliced jalapenos, diced; 2.5 cups enchilada sauce; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp cumin powder; 0.5 tsp oregano; Salt, to taste; 6-8 regular flour tortilla wraps; 100g mozzarella and cheddar cheese mix, shredded; 100g sour cream

Yield: 6-8 enchiladas

Cook Time: 40 minutes

Total Time: 40 minutes

These vegetarian lentil enchiladas are the perfect weeknight dinner - packed with nutrients and flavor, and ideal for meal prep and freezing!

Ingredients

1 tbsp oil
2 cups cooked brown or black lentils
1 red onion, diced
1 red pepper, diced
1 yellow pepper, diced
2 garlic cloves, minced
50g sweet corn
3 tbsp sliced jalapenos, diced
2.5 cups enchilada sauce
1 tsp paprika
0.5 tsp garlic powder
0.5 tsp cumin powder
0.5 tsp oregano
Salt, to taste
6-8 regular flour tortilla wraps
100g mozzarella and cheddar cheese mix, shredded
100g sour cream

Instructions

Heat the oil in a pan on medium heat, and then add the diced onion and peppers. Saute for 6-7 minutes, stirring often, until the vegetables have begun to soften, and then add the minced garlic and cook for another minute.
Add your seasonings, followed by the cooked lentils, diced jalapenos, and sweetcorn. Cook for 3-4 minutes, stirring, until warmed through.
Pour 1 cup of enchilada sauce and 50g sour cream into the pan, stirring both into the lentil mixture. Taste the mixture and adjust any seasonings according to your preferences.
Preheat your oven to 180C | 356F.
Arrange your tortilla wraps on a flat surface with your baking dish next to you. Line the baking dish with 2 tbsp of enchilada sauce.
Spoon some of your lentil mixture into the middle of the tortilla wrap (aiming for an even amount across the six-eight wraps, depending on how much you’re using), then fold in the top and bottom of the wrap before rolling it up. Place the wrap with the seam side down in your baking dish, and repeat for the remaining tortillas.
Pour the remaining enchilada sauce over the top of the wraps, followed by the cheese.
Bake for 20-25 minutes, or until the cheese is melted and golden.
Serve with the remaining sour cream on top and a scattering of fresh chopped cilantro.

Notes

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze unbaked enchiladas for up to 3 months.

Reheat: Warm in the oven until piping hot, or microwave individual portions. Be aware that the tortillas may stick to the pan upon reheating - just check them every so often to prevent this.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 841mgCarbohydrates: 52gFiber: 7gSugar: 4gProtein: 15g

Serving per enchilada