Veggie Enchiladas

These veggie black bean enchiladas are loaded with peppers, onion, black beans, broccoli and kale and topped with homemade red enchilada sauce.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 468kcal

Preheat oven to 400°F. 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, ¼ cup cheese and ⅓ cup enchilada sauce. Season with salt and pepper.
Pour ¼ cup enchilada sauce onto the 13x9 pan to completely coat it. To assemble the enchiladas, spread about ½ 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.