Admit it mama, it’s hard to make meal plans.

We’ve all been there at some point: staring at a blank piece of paper, trying to conjure up meal ideas like they are some sort of magic spell, scanning…scanning…scanning pinterest or exhausting google search engines until our brain feels like liquid mush, only to space out for 20 minutes before zoning back to THE SAME BLANK PIECE OF PAPER!?!? (anger rising) , until FINALLY scribbling a passable list of what you hope is both cost effective and actually edible?

I’m tired just thinking about it. Seriously, grab me a hand fan.

When I’m in this sort of pickle (it happens!), I try to remember my best ally in meal planning world, which is: “simplicity”, followed by “Mexican” as a close second. Which is why today I’m sharing these EASY Yam & Lentil Vegan Enchiladas *cue spotlight!*.

EASY vegan enchiladas
Make your weeknight meal plan a snap with these fool-proof vegan enchiladas.

With a dinner like this, not only are you checking off “EASY” on your meal planning requirements, but you are also hitting your mark on COST. Yams, lentils, tortillas, and tomato sauce are all things that can be purchased for practically pennies when compared to “healthy” processed dinners, fleshy and dairy ingredients, and/or takeout.

The best part? They are ACTUALLY HEALTHY: Yams are a good source of vitamin B6, rich in antioxidants, plus are great for your skin, hair, digestion, blood flow, and even bowel movements (no shame here yo!). Lentils on the other hand, are low in calories, high in fiber, and contain minerals that are good for your heart, muscle generation, digestion, and your nervous system.

Easy Yam and Lentil Vegan Enchiladas
Get healthy while saving money at the same time: yams and lentils do your body good while keeping the cost down.

Basically, in not so many words, lentils and yams are the power couple you should be taking advantage of.

So back to solving that meal plan crisis. When these two make an appearance on your weekly meal plan, aim to make a couple meals during the week that incorporate their powers, since you can buy both in bulk and get the most bang for your buck.

(Psst! And while you’re at it on the lentils, go ahead and add these simple Lentil Sloppy Joes to your meal plan for the week.)

So mama, seriously, stop beating yourself in the face with your grocery list (turns out it doesn’t make your brain work faster). Instead, hop on board the yam and lentil express and ride it all the way to GET IN MUH BELLY town. *ahem*

You’re welcome.

Yam & Lentil Vegan Enchiladas

Ingredients:

Filling:

Enchilada Sauce:

  • 3 Tbsp coconut or olive oil
  • 2 Tbsp nutritional yeast (optional, although it adds a lovely “cheddar” flavor)
  • 2 Tbsp cornstarch
  • 1/4 tsp turmeric (optional)
  • 2 tsp ground chili powder
  • 1 tsp ground cumin
  • 1/2 tsp Himalayan pink salt
  • 15 oz tomato sauce

Extras:

  • 10 flour tortillas
  • Chopped cilantro for garnish, optional

Directions:

  1. In a medium saucepan, saute onions, garlic, and yams in oil of choice for 3-5 minutes, until onions start to soften.
  2. Add ground spices, and cook an additional 2 minutes.
  3. Pour in broth, stir, and cover with a lid, cooking until yams are soft, about 10 minutes.
  4. Meanwhile, begin enchilada sauce. Heat oil of choice in a small saucepan for 2 minutes.
  5. In a small bowl, combine nutritional yeast (if using), cornstarch, ground spices, and pink salt.
  6. After oil is heated, stir this mixture into hot oil. This should create a thick bubbly paste, also known as a roux, which will help thicken up your enchilada sauce.
  7. Heat this roux for no longer than 2 minutes, and then add your tomato sauce. You should hear your oil make a frying sound when you add the tomatoes. Stir, and remove from heat.
  8. Once the yams are cooked all the way through, it’s time to add 1/4 C of that delicious enchilada sauce to your filling mixture. Stir it in and remove the filling mixture from heat.
  9. To assemble, spread about 1/4 C of filling onto a flour tortilla- roll and place in a greased 9 x 13 baking dish. I usually line up about 10 in my dish, with each enchilada slightly overlapping the last.
  10. Once your pan is filled, pour remaining enchilada sauce over your stuffed tortillas. 
  11. Bake at 350º for about 10-15 minutes, until the edges of the tortillas turn golden brown. Top with fresh cilantro, if desired.

EASY Yam & Lentil Vegan Enchiladas
Serves 5
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Filling
  1. 1 medium onion, diced
  2. 3-4 garlic cloves, minced
  3. 1-2 large yams (about 3 1/2 C), diced
  4. 2 Tbsp coconut or olive oil
  5. 1 tsp ground cumin powder
  6. 1 tsp ground chili powder
  7. 1 tsp ground coriander powder
  8. 1 C vegetable or "Not-Chicken" broth
  9. 1 1/2 C cooked brown lentils
  10. 1/4 C enchilada sauce (recipe below)
Enchilada Sauce
  1. 3 Tbsp coconut or olive oil
  2. 2 Tbsp nutritional yeast (optional, although it adds a lovely "cheddar" flavor)
  3. 2 Tbsp cornstarch
  4. 1/4 tsp turmeric (optional)
  5. 2 tsp ground chili powder
  6. 1 tsp ground cumin
  7. 1/2 tsp Himalayan pink salt
  8. 15 oz tomato sauce
Extras
  1. 10 flour tortillas
  2. Chopped cilantro for garnish, optional
Instructions
  1. In a medium saucepan, saute onions, garlic, and yams in oil of choice for 3-5 minutes, until onions start to soften.
  2. Add ground spices, and cook an additional 2 minutes.
  3. Pour in broth, stir, and cover with a lid, cooking until yams are soft, about 10 minutes.
  4. Meanwhile, begin enchilada sauce. Heat oil of choice in a small saucepan for 2 minutes.
  5. In a small bowl, combine nutritional yeast (if using), cornstarch, ground spices, and pink salt.
  6. After oil is heated, stir this mixture into hot oil. This should create a thick bubbly paste, also known as a roux, which will help thicken up your enchilada sauce.
  7. Heat this roux for no longer than 2 minutes, and then add your tomato sauce. You should hear your oil make a frying sound when you add the tomatoes. Stir, and remove from heat.
  8. Once the yams are cooked all the way through, it's time to add 1/4 C of that delicious enchilada sauce to your filling mixture. Stir it in and remove the filling mixture from heat.
  9. To assemble, spread about 1/4 C of filling onto a flour tortilla- roll and place in a greased 9 x 13 baking dish. I usually line up about 10 in my dish, with each enchilada slightly overlapping the last.
  10. Once your pan is filled, pour remaining enchilada sauce over your stuffed tortillas.
  11. Bake at 350º for about 10-15 minutes, until the edges of the tortillas turn golden brown. Top with fresh cilantro, if desired.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

 What’s your favorite go-to meal for weeknight dinners?

Yam & Lentil Vegan Enchiladas

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2 comments

Reply

These look delicous Randi! I’m totally trying these soon. I’ve had such a craving for Mexican food lately!

Reply

Thanks Mary Ellen!! I’m pretty much always craving Mexican food lol. Hope you enjoy them!

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