Hello! Today I want to share my favorite black bean enchiladas with you! They are totally vegetarian and super easy to make vegan.
The homemade sauce is a cinch to make. And I promise, it’s 1000% worth the extra few minutes! You can find that recipe right here: The Best Ever Homemade Enchilada Sauce
Also, do you hate the time and mess of rolling up each and every enchilada? It’s not too bad with flour tortillas, but I like corn, and I got sick of them tearing and breaking. So I use this shortcut I learned from my mom years ago. Just layer all your ingredients like a casserole or lasagna! Your enchiladas will be in the oven in no time at all.
Of course, if you prefer classic rolled enchiladas, feel free to modify the recipe and roll them up instead of layering. Either way, these kale and black bean enchiladas makes a delicious and hearty dinner!
If you want to make the recipe totally vegan, you can use your favorite dairy-free cheese, or just leave the cheese out all together. I usually end up just going cheese free, since most dairy free cheeses are on the more expensive side. So, I can assure you, it’s totally as delicious without any cheese whatsoever!
Black Bean and Kale Enchilada Bake
Ingredients
- 1 recipe Easy Homemade Enchilada Sauce (link below)
- 1 tbsp oil
- 2 bell peppers diced
- 1 large yellow onion diced
- 4 cups kale chopped
- 2 15 oz cans black beans rinsed and drained
- 1 cup corn canned or frozen
- 18 or so corn tortillas or flour if preferred
- vegan cheese or any cheese if not vegan, or no cheese at all
- desired toppings, such as shredded lettuce, salsa, guacamole, diced tomatoes, jalapenos, or cilantro or sour cream and cheese if not vegan
Instructions
- If you're making homemade enchilada sauce, prep that first, then set aside. Preheat oven to 350 degrees.Heat oil in large skillet. Add bell peppers and onions, sauté 4-5 minutes or until onions start to soften. Add kale and cook another 2-3 minutes. Finally, add black beans, corn, and just enough enchilada sauce to coat the mixture. Cook until heated through.To assemble:Dip tortillas in sauce on both sides and lay flat in 9×13 baking dish. Alternatively, just use a spoon to spread an even layer of sauce on the bottom of your baking dish, layer your tortillas, and spoon more sauce over the top. Some tortilla overlap is totally okay. Top with a generous layer of black bean and kale mixture. Add a layer of cheese here if desired. Repeat all layers, finishing with tortillas, sauce and cheese, if using. Bake 25-30 minutes, or until bubbly and heated through. Slice into squares for serving and top with guacamole, salsa, fresh cilantro, or any other desired toppings!
Find my Homemade Enchilada Sauce here
As always, I would love to hear what you think if you make anything from the blog! Leave me a comment down below or tag me on Instagram, @traveling_chickpea.
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