A healthier take on enchiladas which are loaded with peppers, onion, black beans, broccoli and kale and topped with homemade red enchilada sauce. If you are looking for a hearty Mexican vegetarian dish, there isn’t much better than these veggie black bean enchiladas.
As I’ve mentioned in my previous posts this month, January is all about being healthy. So I’ve tried to do my best with sharing either healthier recipes or at least lightened up versions of them. I’d definitely put these in the category of lightened up. What makes Mexican so great for being healthy is the spices used pack so much flavor. So as long as you don’t overload something with cheese, which I know I can be guilty of quite often, it’s definitely a go-to of mine for when trying to be on the healthier side.
To me eating is all about moderation. I’m never going to not stop eating what I enjoy. I mean I absolutely love my chicken mole enchiladas, knowing though that I can’t eat that every day. So Lauren and I always balance it out with meals we know are a little better for us and this veggie black bean enchiladas recipe fits the bill.
Ingredients in Veggie Black Bean Enchiladas:
- Enchilada sauce
- Produce – red onion, red bell pepper, broccoli, kale, garlic, cilantro
- Black Beans
- Spices – cumin, paprika, cinnamon, salt, black pepper
- Pepper jack cheese
Can I Make this Vegan?
Yes. As I’ve said in the past while I eat plenty of vegetarian meals like this, I just can’t go without cheese. It’s a love I’ll never leave behind. But you can easily replace the pepper jack cheese with vegan cheese or you could even make your own, which this blog Baked In, has on her site.
These veggie black bean enchiladas are loaded with peppers, onion, black beans, broccoli and kale and topped with homemade red enchilada sauce.
- 2 cups homemade red enchilada sauce
- 2 tbsp olive oil
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 2 bunches broccoli (1 lb), chopped into bite sized pieces
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 6 oz kale
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups shredded pepper jack cheese
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 8 whole wheat tortillas
- 2 tbsp fresh cilantro, chopped
- avocado for garnish
Preheat oven to 400F. Grease a 13x9 pan with cooking spray.
In a large skillet, heat olive oil over medium heat. Add chopped onions with a pinch of salt and cook, stirring often, until they are translucent and tender, about 5-7 minutes. Add the broccoli and pepper. Cook, stirring occasionally for 5-7 minutes or until broccoli is bright green.
Add the garlic, cumin, paprika and cinnamon and cook for about 30 seconds. Add the kale, a few handfuls at a time, stirring each time until it has reduced in size. Repeat with the remaining kale. Remove from heat and stir in beans, 1/4 cup cheese and 1/3 cup enchilada sauce. Season with salt and pepper.
Pour 1/4 cup enchilada sauce onto the 13x9 pan to completely coat it. To assemble the enchiladas, spread about 1/2 cup of the filling into the tortilla and then wrap. Place seam side down in pan and repeat with remaining tortillas. Drizzle the rest of the enchilada sauce over the enchiladas and top with the remaining cheese.
Bake, uncovered for 20 minutes. Check at this point and if the cheese isn't browned enough, bake for an additional 3-6 minutes. Remove from the oven and let rest for 10 minutes. Top with some cilantro and serve.