Flavorful Vegan Black Bean & Kale Enchiladas (wfpb)

Two Enchiladas on a plate with the casserole in the background

Flavorful Vegan Black Bean & Kale Enchiladas (wfpb)

Vegan enchiladas with black beans and kale are not only super tasty and filling, they are also easy to prepare and make a great dinner during the week or when you expect guests. These enchiladas are made from tortillas filled with a black bean and kale mixture. Baked with a homemade enchilada sauce and a vegan cheese sauce.

Course Dinner

Cuisine Mexican

Keyword easy, gluten free, healthy, meal prep, mexican, plant-based, quick, vegan dinner, vegan enchiladas, vegetarian, wfpb

Prep Time 45

Cook Time 45

Total Time 1 30

Servings

Calories 563kcal

Author Jasmin

Equipment

Ingredients

Enchilada Sauce

16 oz 450g tomato puree
3 cups 750ml water
4 tablespoon cornstarch
2-3 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon oregano dried
sea salt to taste

Sour Cream

1 ¼ cup 190g raw cashews, soaked
½ cup 120ml water
2 tablespoon lemon juice

Enchiladas

12 corn tortillas
8 oz 225g Enchilada Sauce
Cheese Sauce Recipe
Green Onions Avocado
Cilantro

Filling

⅓ cup 80ml cashew sour cream
1 small onion sauteed
1 garlic clove sauteed
½ lime juiced
4 tablespoon green chiles canned
2 –15oz 400g can black beans, drained and rinsed
8 tablespoon mild chunky salsa
1 red bell pepper chopped
¾ teaspoon garlic powder
½ teaspoon cumin black optional
½ teaspoon smoked paprika
¼ teaspoon cayenne
2 cups 120g kale leaves
¼ teaspoon fine sea salt

Instructions

Enchilada SauceTake all the ingredients and put them in a large saucepan. Mix them with a whisk and bring to the boil while stirring. You can taste the sauce again briefly with the chili seasoning and sea salt.
Sour CreamSoak the raw cashews in water and rinse them off. Put all ingredients in a high speed blender and mix until a creamy consistency without pieces is created. Season the sour cream with salt and lemon juice.
Cheese SauceYou can make the vegan cheese sauce according to the linked recipe above. It is a quick and tasty cheese sauce.
FillingFirst sauté the onions and garlic in a pan. Now add all the ingredients except the kale to a food processor and process until a mass with coarse pieces is created. Add the finely plucked kale and use the pulse function until it is raised. Now taste and season the filling.
AssemblePreheat the oven to 350°F (180°C). You take a tortilla and fill it with the filling and roll it up. If you place this in a sufficiently large baking dish with the opening facing down, the enchiladas remain closed. Do the same with the rest of the tortillas and pour the enchilada sauce evenly over the enchiladas. You distribute the vegan cheese sauce in the same way. Now bake the enchiladas in the oven for approx. 30-45 min.
When it’s done baking, top the enchiladas with sour cream, avocado, and freshly chopped coriander.

Nutrition