These Black Bean and Kale Enchiladas with Avocado Cream are vegan and so full of flavor you won’t even miss the meat! Topped with a homemade enchilada sauce!
About six months ago, we got rid of cable. Even though we had “on demand,” it seriously seemed like there was never anything to watch. We couldn’t start new shows because older seasons weren’t on demand. And our schedules are too weird and hectic to actually follow shows week by week.
We don’t miss it.
Well, we miss the news a little bit. But that’s what smartphones and apps are for, right? And we definitely missed football. Luckily, we have lots of friends with cable and it’s more fun to watch football with friends anyways!
Other than that, we don’t miss it.
When we got rid of cable, we signed up for Netflix. So now instead of paying $70 a month for cable we never watched, we pay $9 and have discovered so many new shows! We love nature shows, and Netflix seems to have a never ending supply.
I also really like how many documentaries you can find on there. The other day I watched Forks Over Knives. Have you seen it? I went into it thinking it was going to be all about all-natural, whole foods (and how disgusting fast food and America in general is). It kind of was. But it was also super pro-vegan, which I was not expecting. Though I’m big on good quality, whole foods (including tons of veggies, fruits and whole grains), I’d never really thought about only eating plants. At the beginning of the movie, I was kind of thinking eh, this is just some crazy propaganda. But man… they present some pretty convincing evidence for the benefits of plant-based diets.
We have definitely been eating less meat and more plants over the last year or so, and we don’t even miss it that much. But no cheese? Yogurt? Eggs? MILK CHOCOLATE? Ahhhh!
While I don’t think a vegan diet is ever going to be realistic for us, the movie definitely did get me thinking. There’s nothing wrong with replacing a few more animal products with extra plants here and there.
So I was on a quest… to see if I could create a vegan meal that was so delicious that we didn’t even miss the animal products. To make it even more challenging, I took on Mexican food. Mexican food without any cheese or sour cream!?
And guess what? These enchiladas were amazing. We still have a ton of kale in the garden, so I started with that. I added some black beans for protein, and some corn for a touch of sweetness. Stuffed it inside tortillas and topped it with a homemade enchilada sauce. After it baked, I topped the whole thing in a whipped avocado topping that was so creamy that Nick swore it had Greek yogurt in it. It was really good. The thing about Mexican food is that there are so many flavors going on that the cheese gets lost in the mix anyways. We didn’t miss it, and loved this healthy meal.
To be fair, I have no idea if these tortillas were vegan. I know some tortillas have lard in them. But there are definitely ones that don’t, and if you’re actually a vegan, I’m sure you know where to find the good stuff. 😉
- FOR THE SAUCE:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp cumin
- ½ tsp dried oregano
- 1 (15 oz) can tomato sauce
- 1 cup vegetable stock
- FOR THE ENCHILADAS:
- 1 tbsp olive oil
- 1 bunch kale, stems removed and roughly chopped
- 1 (15 oz can) black beans, drained and rinsed
- 1 cup frozen corn
- Salt & pepper, to taste
- 8 large flour tortillas
- Cilantro, for topping
- FOR THE AVOCADO CREAM:
- 3 medium avocados, peels and pits removed
- Juice of 1 lime
- Heat 1 tbsp olive oil in a medium pot over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1-2 more minutes. Add the chili powder, cumin and oregano, and cook 1 minute.
- Add the tomato sauce and veggie stock and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and set aside.
- Heat remaining olive oil in a large skillet over medium heat. Add the kale and cook until just wilted, about 2 minutes. Add the black beans and corn and continue cooking until heated through. Season with salt and pepper, then remove from heat.
- Preheat oven to 350 degrees. Spread ½ cup of the enchilada sauce over the bottom of a 9 x 13-inch baking pan.
- Fill each tortilla with about ½ cup of filling, roll up, and place in the baking sheet.
- Bake uncovered for 25 minutes.
- Meanwhile, to make the avocado cream. add the avocados and lime juice to a blender and blend until creamy.
- When enchiladas have finished baking, cool in the pan 5-10 minutes. Serve topped with avocado cream and cilantro.
Enchiladas are such a great vegetarian meal idea. Check out these other varieties!
What do you think about eating vegan? Yay? Nay? Maybe sometimes? I’m curious!