Vegan Lentil Enchiladas -
Vegan lentil enchiladas
Ingredients (for 4 people)
150 g red pepper
150 g misto per sofrito
1 tbsp garlic iqf
2 tbsp chilli cube
150 g lentils
150 g tomato cube
2 tbsp tomato puree
50 ml vegetable stock
2 tbsp chia seeds
250 ml of tomato passata
12 tortillas
Vegan cheese

Preparation method

Heat a pan with olive oil and fry the misto per sofrito, then add the garlic, chili and red pepper and let it simmer for 5 minutes on a gentle fire.
Moisten with the vegetable stock, tomato puree and tomato passata and let simmer till most liquid is reduced. 
Add the lentils and tomato cube, season to taste.
Preheat  the oven to 180 ° C
Now take a tortilla wrap and spoon the filling in the middle across the wrap, so that you can roll it up nicely.
Place in the oven dish.
Repeat till all sauce is used.
Sprinkle with vegan cheese and bake in the oven for 15 minutes.


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