I love a good Mexican dinner and this one is so easy to make for either a meal prep dish or to enjoy with friends or family. The way to make this dish easy is to pre-buy a clean ready made enchilada sauce that you can use. This recipe is full of veggies, high in protein, and vitamin c from the peppers and kale. The entire dish is ready to eat in 30 minutes!
To make this recipe, you will need tortillas. I like to use gluten-free options and my go-to brand is Siete! For the enchilada filling, you can definitely use up veggies you have in your fridge. For this version, I wanted to use up a lot of kale I already had and peppers I got in a produce delivery box. You could also use sweet potatoes, another leafy green, or mushrooms. The veggie sky is your limit so don’t be afraid and substitute what you already have in your fridge!
You should plan to eat these enchiladas right when you take them out of the oven because the tortilla can get a bit soggy from the red sauce if left sitting too long. You might also have some extra veggie mixture which can be stored in an airtight container in the fridge to be enjoyed later in the week, either on its own or as the base of a grain bowl or even with some eggs!
Substitution Ideas:
- Vegetables: use any leafy green instead of kale, can use sweet potatoes (should be pre-roasted ideally) or mushrooms instead of peppers and corn
Vegan Black Bean Enchiladas with Avocado Crema
Cooking & Baking Supplies
- Staub Rectangular Baking Dish
Ingredients
Enchilada
- 1 tbsp olive oil
- 1 cup peppers, chopped
- 1/2 cup onion, chopped
- 1 ear of corn, kernels
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 3 cups kale, chopped and stems removed
- 1 tbsp water
- 1 15.5oz can black beans
- 1 15oz jar of enchilada sauce
- 6 large gluten free tortillas
Avocado Cilantro Crema
- 2 ripe avocados
- 1/2 lime, juiced
- 1 garlic clove, minced
- 3 tbsp water
- 1/4 cup cilantro
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 degrees.
- In a skillet, over medium heat, add 1 tbsp of olive oil.
- And the chopped peppers and onions to the pan once oil is hot and saute for about 5-6 minutes, until soft.
- Add in the corn, spices (cumin, garlic powder, paprika, salt), water, and kale. Saute for about 4 minutes until the kale is wilted.
- Turn off the stove and add in the black beans (make sure to rinse and drain them) and ¼ cup of enchilada sauce into the pan and mix everything together.
- Add 1 cup of enchilada sauce to the base of the 9x13 pan (or one approximately that size).
- In a damp paper towel, heat up 6 tortillas for 30 seconds in the microwave to soften them.
- Place one side of a tortilla in the sauce until it is fully covered, then flip over the tortilla to cover the other side in sauce and add in ⅓ of the veggie mixture from the pan in the middle of the tortilla and bring both sides to the middle for a fold. Flip the tortilla over so the open side is on the bottom and move the tortilla all the way to one end of the pan. Continue with all 6 tortillas.
- Add any extra enchilada sauce across all the tortillas down the center.
- Cook the enchiladas in the oven for 15-18 minutes, until they are a light golden color.
- While the enchiladas cook, make your avocado crema by putting all of the ingredients into a food processor and blend until smooth.
- Remove the enchiladas from the oven, top with avocado crema + ENJOY!
