Vegan Enchiladas
Ingredients
- 2 cups enchilada sauce homemade or storebought
- 2 tablespoons canola oil
- 1 scant cup chopped red onion about 1 small red onion
- 1/2 red bell pepper chopped
- 2 cups frozen sweet corn
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups kale finely chopped
- 1 15 ounce can black beans drained and rinsed
- 1 teaspoon garlic powder
- 1 1/4 cup shredded vegan cheese Divided into 1 cup, 1/4 cup
- Salt free seasoning to taste
- 8 whole wheat tortillas 8 inch in diameter
- 2 avocado cubed, for garnish
- 4 Jalepeno deseeded, cut into rings, for garnish
- Handful of chopped cilantro For garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9 by 13-inch pan and set aside.
- In a large skillet over medium heat, warm the canola oil. Add the onions and bell peppers. Cook, stirring often, until the peppers are tender and the onions are translucent, about 5 minutes. Add the corn, stir, and reduce heat to medium-low. Cover and let cook for 1-2 min.
- Add the cumin, garlic powder, chili powder and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the kale, a few handfuls at a time, stirring until it has reduced in size.
- Add the mixture to a medium bowl with the drained beans, 1/4 cup shredded cheese and a drizzle of enchilada sauce (about 2 tablespoons). Stir well.
- Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then tightly wrap. Place tortillas open side down in the pan. Repeat with remaining tortillas and filling until the pan is filled.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas uncovered. Sprinkle evenly with the remaining shredded cheese.
- Bake uncovered for 20 minutes until cheese is melted and bubbly.
- Remove pan from the oven and let enchiladas cool for a few minutes. Before serving, top with chopped cilantro, avocado and sliced jalenos. Serve hot.
- Refrigerate leftovers for 2 days or freeze.
Notes
If using mini tortillas, soften them in the microwave on high for 30 seconds to make rolling easier,