Go Back
–+ servings
Print Recipe
5 from 1 vote

Vegan Black Bean and Kale Enchiladas

Prep Time5 minutes
Cook Time20 minutes
Course: Entree
Cuisine: American, Mexican, Tex-Mex
Servings: 6
Calories: 249kcal
Author: Lindsay Reynolds

Equipment

  • 9 inch x 9 inch square glass baking dish

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

For the Enchilada Sauce:

  • 1/2 onion
  • 1/3 cup chopped green bell pepper
  • 16 ounces tomato sauce (1 can)
  • 5 ounces tomatoes and green chiles (about 1/2 can)
  • 1 tablespoon evaporated cane juice crystals (or granulated sugar)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1 clove garlic (minced or pressed)
  • salt to taste

Instructions

  • Saute onion, bell pepper, and kale in olive oil just until onions are becoming clear and fragrant.
  • Add remaining ingredients and simmer for 15-20 minutes, or until there is little to no excess liquid in the pan.
  • Preheat oven to 400 degrees Fahrenheit.
  • Place about 1/2 cup of enchilada sauce on the bottom of a 9 X 13 glass baking dish.
  • In each tortilla, place about 1/2 cup of black bean filling and roll it up.
  • Line rolled and filled tortillas in baking dish, then pour remaining enchilada sauce on top.
  • 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.
  • Garnish with green onions and serve hot.

For the Enchilada Sauce:

  • In a medium saucepan, saute minced onion and chopped bell pepper in about 1/2 cup of water, just until onions are clear.
  • Add remaining sauce ingredients to saucepan and stir.
  • Allow sauce to simmer on low-medium heat for about 15 to 20 minutes before assembling enchiladas. Salt to taste.

Notes

*Enchilada Sauce Recipe adapted from Jim and Neva Brackett's 7 Secrets Cookbook.
**This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 249kcal | Carbohydrates: 38g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Sodium: 848mg | Potassium: 764mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4736IU | Vitamin C: 75mg | Calcium: 141mg | Iron: 4mg