- Yellow Onion
- Serrano Peppers
- Baby Bella Mushrooms
- Black Beans
- Diced Tomatoes with Chilis (I used Rotel diced tomatoes with habañeros)
- Vegetable Broth or Water
- Cumin Powder
- Garlic Powder
- Nutritional Yeast
- Taco Seasoning
- Avocado Oil or Olive Oil
- Corn Tortillas (I use the Mission super size taco tortillas)
- Enchilada Sauce
- Vegan Cheeze Shreds (I used Daiya Spicy Monterey Shreds)
- Heat 2 tsp oil in a pot or pan over medium heat
- Saute 1/2 medium onion and 1 serrano pepper, chopped
- Once onions softened and nearly translucent, add 1 1/2c chopped or sliced mushrooms
- Cook about 2-3 minutes. Season with 1/2 tsp cumin, 1/4 tsp pepper, pinch of cinnamon
- Add 2c chopped kale (I used three handfuls of baby kale and tore it with my hands as I added it to the pot)
- Add 1/2 c broth or water
- Heat until kale wilts (~3-5 minutes)
- Add 1/2 can black beans
- Season with 2 Tbsp nutritional yeast, 1/2 tsp turmeric, pinch salt. Mix.
- Cook until mix thickens (~4-6 minutes). You can mash some of the black beans (~1/4c) to thicken the mix. Preheat the oven to 400F at this time
- Add 1/2 can or 1/4 c Rotel (I used the Hot/spicy version with diced tomatoes + habañeros)
- Add 1 tsp garlic powder. Season with more salt + pepper to taste (Rotel and broth will have salt so I only added a pinch initially and did not have to add anymore). Heat another 2 mins for flavors to combine.
- Add 1 Tbsp chopped cilantro and mix through. Remove from heat.
- Warm the tortillas – you can either place them on a tray into the preheated oven for 2 minutes (until warm, not at all golden or crisp) or warm them up on a nonstick pan over the stove about 1 minute per side per tortilla
- Allow tortillas to cool slightly – the heating makes them pliable to avoid cracking and cooling slightly avoids tearing/breakage
- Lightly brush an oven proof dish with oil
- Pour 2 Tbsp enchilada sauce at the base of the oven dish
- Assemble enchiladas: down the center of each tortilla, arrange cheeze shreds, topped with enchilada mix, more cheeze if desired, then roll
- Arrange the enchiladas onto the dish — TIP: it helps to place all the open ends (side with the visible tortilla edge) towards one side of the dish so that when you scoop it with a spatula when ready to serve, you can scoop from the rolled/closed side (if you see my pic, even this does not result in perfection but the taste is unchanged so no worries)
- Pour 1/4 c enchilada sauce over the enchiladas and ensure entire tortilla has sauce on it (spread it with a spoon or brush to make sure the tortillas get covered). Sprinkle with additional cheese
- Bake for 10-12 minutes until cheeze melted and sauce bubbling. Garnish with chopped cilantro and/or additional chopped onions and tomotoes.
- Eat immediately!
As with all my dishes, this makes about 2 servings. I only assembled three enchiladas and then refrigerated the rest of the mix for use at a later time – It can easily be used in a quesadilla instead or on nachos or over rice as a burrito bowl
- Rachael Ray Stock Pot
- Ceramic Nonstick Pan
- Basting Brush (I use mine to brush pans and dishes with oil; really cuts down on amount of oil used!)
- Pyrex Oven-Safe Dish (perfect size for one serving of enchiladas)