Enchiladas 34

Mood-boosting, vegan enchiladas with kale, black bean & sweet potato

Yield 14–16 enchiladas





  1. Preheat oven to 350F.
  2. Heat oil in large skillet over medium-high heat. Add onions and sauté until translucent. 
  3. Add kale and sweet potato. Sauté until soft, 8–10 minutes. 
  4. Add green chilis, salt and taco seasonins. Stir until fully incorporated. 
  5. Add black beans and 1/2 cup enchilada sauce. Stir and remove from heat. Allow filling to cool until you can handle it.
  6. Add layer of sauce to cover bottom of baking receptacle completely. 
  7. Place handful of filling in sausage-like shape onto tortilla and roll up. Place seam-side down in pan. Repeat until pan is full.
  8. Pour desired amount of sauce over tortillas.
  9. Add cheese and bake for 20–25 minutes.
  10. Remove from oven and garnish with desired toppings. Serve hot.

Recipe by Grateful | at