Must try vegan enchiladas perfect to make now when it’s colder, they’re comforting, DELICIOUS, and a fun switch from curries or stews

Lentil Enchiladas (from my app Fivesec Health)
For the lentil filling:
- 1 yellow onion
- 1 carrot
- 1 red bell pepper
- 1 red chili
- 4 garlic cloves
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 2 tsp each cumin, coriander, oregano
- 1/2 tsp salt
- 1 can (400g) crushed tomatoes
- 1 can (230g drained) lentils
For tomato sauce:
- 800g tomato passata
- 1 tsp each coriander, cumin
- 1/2 tsp each salt, garlic powder
- Combine in a saucepan and let simmer 10 mins
For the cheese sauce:
- 1 cup raw cashews (boil 5 mins then drain)
- 4 tbsp nutritional yeast
- 3/4 cup (180ml) plant milk, unsweetened
- 1 tbsp lime juice
- 1/2 tbsp apple cider vinegar
- 1/2 tsp each salt, turmeric, garlic powder
- Blend in a high speed blender until completely smooth
Fill 6 tortillas with the lentil filling, 1 tbsp cheese sauce in each, roll them up and cover with tomato sauce, bake for 50 minutes on 180C. Then 10 more minutes with the cheese sauce on top

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