Vegan Black Bean and Kale Enchiladas
Serves | 6 |
Prep time | 5 minutes |
Cook time | 20 minutes |
Total time | 25 minutes |
Allergy | Wheat |
Dietary | Diabetic, Vegan, Vegetarian |
Meal type | Lunch, Main Dish |
Misc | Child Friendly, Pre-preparable, Serve Hot |
Ingredients
- 1 onion (chopped)
- 1/2 green bell pepper (or 2/3 cup)
- 4-5 large kale leaves (or collards or other greens of your choice, finely chopped)
- 1 tablespoon extra virgin olive oil (or use water for less fat)
- 2 cans black beans (30 ounces total, drained)
- 1/4 cup black olives (minced)
- 1/4 cup fresh cilantro leaves (chopped)
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons ground cumin
- 1 teaspoon pure cane sugar (or your choice of sweetener)
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon paprika
- 1 pinch cayenne pepper
- 6 fajita-sized tortillas (I used whole wheat.)
- 2/3 cups vegan cheese (I used Trader Joe's vegan mozzarella style shreds.)
- 1/2 cup green onions (sliced, for garnish)
Directions
Step 1 | |
Saute onion, bell pepper, and kale in olive oil just until onions are becoming clear and fragrant. | |
Step 2 | |
Add remaining ingredients and simmer for 15-20 minutes, or until there is little to no excess liquid in the pan. | |
Step 3 | |
Preheat oven to 400 degrees Fahrenheit. | |
Step 4 | |
Place about 1/2 cup of enchilada sauce on the bottom of a 9 X 13 glass baking dish. | |
Step 5 | |
In each tortilla, place about 1/2 cup of black bean filling and roll it up. | |
Step 6 | |
Line rolled and filled tortillas in baking dish, then pour remaining enchilada sauce on top. | |
Step 7 | |
Sprinkle your favorite vegan cheese or cheese sauce on top of enchiladas, and bake uncovered for about 8 minutes, or until cheese is melty and wonderful. | |
Step 8 | |
Garnish with green onions and serve hot. :) |