Vegan Lentil Enchiladas

Sort any debris or small stones from the lentils and rinse thoroughly. Transfer to a pot and cover with 4 1/2 cups water. Add the 1/2 teaspoon of salt, 1 teaspoon of oregano, and bay leaf. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the lentils are tender. Drain the lentils, reserving at least 1 cup of cooking water. Discard the bay leaf.

Heat a large skillet or pot over medium and add the oil. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and jalapeño and cook for 1-2 minutes.

Stir in the spices, then add the cooked lentils and 1/2 cup of cooking liquid. Cook the lentils for 7-8 minutes or until the lentils are starting to break down. Add more of their cooking liquid as necessary to keep it from getting too dry. Taste and adjust seasoning.

Preheat the oven to 375 ºF and warm the enchilada sauce.

Pour some enchilada sauce to lightly coat the bottom of a baking dish, use a 9 x 13" pan or lasagna pan to make all enchiladas at once.

Pour some enchilada sauce into a plate. Dip the tortillas into the enchilada sauce, flipping to coat both sides. Fill with the lentil filling and roll the tortillas. Place the filled tortilla seam side down in the baking dish. Repeat with remaining tortillas.

Pour enchilada sauce to cover tortillas and then top with butternut queso. Bake uncovered for about 20 minutes.

Heat 1 tablespoon of oil in a large pot over medium-low heat. Add the onions and cook, stirring occasionally, for about 5 minutes until the onions have softened and lightly browned.

Move the onions to one side of the pot, then add the additional 2 tablespoons of oil in the empty space. Add the garlic and cumin seed to the oil and let fry for about 30 seconds.

Stir in the chili powder, oregano, cayenne, salt, and pepper, then add the flour and mix to coat. Cook for about 1 minute, then slowly pour in the broth while stirring.

Add the tomatoes and tomato paste, breaking apart the tomatoes if using whole. Turn heat up to bring to a simmer, then lower heat and cook , partially covered, about 10 minutes or until the tomatoes are breaking down and sauce is thickened.

Transfer the sauce to a blender or use an immersion blender in the pot and process until smooth. Be careful as sauce is very hot! Vent the heat as needed if using an upright blender.

Heat the oil in a large pot over medium. Add the onion, garlic, and jalapeño and sauté for about 5 minutes, or until soft.

Add the butternut squash and cashews and sauté about 5 minutes to get a bit of color on them.

Stir in the spices, nutritional yeast, and salt. Add the water and miso, cover and bring to a simmer. Let simmer until the squash is tender, about 10 minutes.

Transfer the mixture to a blender (be careful as it is hot), add the starch and lime juice and and blend until smooth, pausing to vent the heat and scrape down the sides as needed.

Return to the pot and turn on low heat. Adjust salt and lime to taste. Let simmer for 2-3 minutes to activate the starch.