Black Bean & Kale Enchiladas

Why You'll Love This Recipe:

- It's a quick and satisfying weeknight meal!  - It's vegan and gluten-free.  - They're super easy to make (easier than you might think)!

-Becky

Great recipe, thank you! The filling tasted delicious and very fresh, and I made my own enchilada sauce for the first time too so I was very proud of the finished meal. Excited to make another batch and freeze them 🙂

-Kathy

Oh my gosh this is wildly delicious! Had to tweak it just a bit to compensate for things I already had in the house. But wow, this recipe is a keeper. Loved it so much I had one for breakfast again this morning! Thank your for this recipe.

Ingredients You'll Need:

Gluten Free Soft Taco Tortillas Cooking oil Red onion  Garlic Red pepper Chili powder Cumin Salt Black beans Corn Kale Enchilada sauce

Step One

Heat oil over medium heat. Add onions and garlic and sauté for 5 minutes, stirring frequently. Add bell peppers and sauté 5 more minutes. Add seasoning, black beans, corn and kale. Mix to combine.

Step Two

Dip one tortilla into the enchilada sauce. Add about ½ cup of filling inside the tortilla and roll up. Repeat with the rest of the tortillas, fitting them snuggly next to each other in the baking dish.

Step Three

 Bake, uncovered, for 30 minutes until sauce begins to boil at the edges. Let cool 15 minutes before topping with avocado, green onions, and cilantro. Serve immediately

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More Vegan Recipes to Try

Enchilada Skillet

Southwest Quinoa  Salad

Classic Tacos