Zingy Black Bean & Kale Enchiladas (Vegetarian Enchilada Recipe)

Zingy Black Bean & Kale Enchiladas (Vegetarian Enchilada Recipe)

Ingredients:

  • 1 can black beans, drained and rinsed
  • 1 yellow onion, finely chopped
  • 1 bunch of kale, stems removed and leaves chopped
  • 2 cans of enchilada sauce (red or green, based on preference)
  • Fresh mozzarella cheese, sliced
  • Cheddar cheese, grated or sliced, for topping
  • 2 tablespoons butter
  • 2 tablespoons of Very Muy Rico Hot Sauce (Pineapple Garlic Reaper!), adjust to taste
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • Black pepper to taste
  • Tortillas (4 large or 8 small, based on preference)

Instructions:

  1. Preheat Oven & Prepare Baking Dish:

    • Preheat your oven to 375°F (190°C).
    • Lightly grease a large baking dish with butter or cooking spray.
  2. Prepare the Filling:

    • In a large skillet, melt the butter over medium heat.
    • Add the chopped onion and cook until soft and translucent, about 5 minutes.
    • Stir in the minced garlic plus half a can of enchilada sauce, and cook for another 1-2 minutes until fragrant.
    • Add the chopped kale, and cook until it starts to wilt, about 3-5 minutes.
    • Stir in the black beans, Very Muy Rico Hot Sauce, salt, garlic powder, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat.
  3. Assemble the Enchiladas:

    • Lay out the tortillas on a clean surface. Divide the bean and kale mixture evenly among the tortillas, placing the mixture in a line down the center of each tortilla.
    • Add slices of fresh mozzarella cheese on top of the filling in each tortilla.
    • Roll up the tortillas tightly to enclose the filling, and place them seam-side down in the prepared baking dish.
  4. Add Sauce & Cheese:

    • Pour 1 can of the enchilada sauce evenly over the top of the rolled tortillas, making sure each one is well-coated. 
  5. Bake:

    • Place the baking dish in the preheated oven and bake for about 20 minutes.
    • Take out of oven and add the remaining half can of enchilada sauce, and sprinkle the cheddar cheese generously over the top of the sauce.
    • Place the baking dish back in the oven for about 10 minutes or until cheese is fully melted.
  6. Serve:

    • Let the enchiladas cool for a few minutes before serving.
    • Serve hot, garnished with additional hot sauce, sour cream, or fresh cilantro if desired.

Enjoy your Zingy Black Bean & Kale Enchiladas, a perfect blend of hearty beans, nutritious kale, spicy hot sauce, and melty cheese! 

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