Smokey Plant-Powered Enchiladas
Some days I go full Bobby Flay in the kitchen. I'm blending my own sauces, grinding my own spices,
juicing my own citrus - you know. The Lord's work.
But most days, ain't nobody got time for that ish.
These enchiladas, my friends, are for most days.
Plant-based, delectable, and "oh-my-god-my-children-are-feral-and-my-house-is-hell-on-wheels" friendly - I present to you:
Plant-Powered Enchiladas. For the posh palate but second-class work ethic in all of us.
Prep time: 15 miN
Bake time: 45 min
Total time: 1 hr
Makes 12 Enchiladas
3 sweet potatoes, cut into small cubes
1 small red onion, diced
1 red bell pepper, diced
1 Tbsp avocado oil
1 pack taco seasoning of choice, to taste
1 tsp smoked paprika
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
2 Tbsp nutritional yeast
1 cup frozen sweet corn
1 can pinto beans, drained and rinsed
1 can cuban black beans
1.5 cups lacinato kale
sea salt, to taste
1 cup dairy-free cheese shreds, divided
2 bottles or cans red enchilada sauce (I love Trader Joes'), divided
12-15 corn or whole wheat flour tortillas
Optional: cilantro, lime and avocado - for garnish
Preheat oven to 400 degrees F on the convection setting and line a large baking tray with parchment paper.
Wash and scrub the potatoes before cutting into small cubes, sprinkling with a bit of taco seasoning and roasting for 20-25 minutes, or until fork-tender.
In the mean time, heat the avocado oil in a large skillet over medium heat. Once hot, add in chopped red onion, bell pepper, sweet corn, another generous sprinkle of taco seasoning and the remaining spices. Saute for 5-7 minutes.
Add in the beans and kale and saute for another minute or so. Finally, add in 1 cup of the enchilada sauce and stir occasionally, heating for another 2-3 minutes or until the mixture is well heated throughout.
Remove the potato cubes from the oven and combine into a large mixing bowl with the vegetable, corn & bean mixture. Taste the mixture and add more taco seasoning or a pinch of sea salt if necessary. Mix in 1/2 cup of the dairy-free cheese.
Cover the bottom of a 9 x 13 inch baking dish with about a 1/2 cup of enchilada sauce and lower the oven temp to 375 F (return to normal baking setting). Steam the tortillas by wrapping them in a damp paper towel and heating them for a minute or so in microwave. Then, dip each one in a little of the sauce in the baking pan before filling it with the bean & vegetable mixture, rolling it up and setting it seam-side down in the dish. Keep going until you run out of space, tortillas or filling.
Cover the enchiladas with the remaining sauce and cheese, and throw them in the oven for another 20 minutes, or until the cheesy topping has melted. Let cool for 5 minutes before serving and BOOM BABY.
10/10 weeknight dinner. Serve warm & ENJOY.
Store in the fridge 3-5 days and enjoy for lunch or dinner all week long.
My family loves to have these with a side salad, roased veggies or some chips & guac - but they're amazing on there own as well.
Hope you love these cheesy little roll-ups as much as we do!
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: