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Ingredients
  • 12 tortillas
  • 7 oz vegan-cheese or more to taste
  • subheading: Enchilada Filling:
  • 2½ cups vegetable-broth
  • ½ cup sunflower-seeds
  • 1 cup dry-lentils
  • 3 heaped tbsp tomato-paste
  • 1⅓ cups rolled-oats gluten-free if needed
  • 1 medium tomato chopped
  • 2 bell-peppers
  • 1 medium carrot grated
  • 1 large onion chopped
  • 2 tbsp chia-seeds (ground) or flax-seeds
  • 2 cloves garlic minced
  • 1 to 2 hot chili-peppers chopped (or less if you don't like it too spicy)
  • 1 tbsp oil to fry the veggies
  • sea-salt and pepper, to taste
  • spice mix: ½ tbsp onion-powder, ½ tbsp garlic-powder, 2 tsp dried oregano, 2 tsp ground-cumin, 1 tsp smoked-paprika
  • subheading: Enchilada Sauce:
  • 1 tbsp gluten-free-flour (or all-purpose flour if not GF)
  • 2½ cups tomato-sauce
  • 1 tbsp olive-oil
  • sea-salt and pepper, to taste
  • spice mix: ½ tbsp chili-powder, ¼ tsp cayenne-pepper, 1 tsp garlic-powder, 1 tsp ground cumin, 1 tsp onion-powder
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