Black Bean and Kale Enchiladas with Avocado Cream and Homemade Enchilada Sauce
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 4
  • 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
  • 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
  • 3 medium avocados, peels and pits removed
  • Juice of 1 lime
  1. 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.
  2. Add the tomato sauce and veggie stock and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and set aside.
  3. 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.
  4. Preheat oven to 350 degrees. Spread ½ cup of the enchilada sauce over the bottom of a 9 x 13-inch baking pan.
  5. Fill each tortilla with about ½ cup of filling, roll up, and place in the baking sheet.
  6. Bake uncovered for 25 minutes.
  7. Meanwhile, to make the avocado cream. add the avocados and lime juice to a blender and blend until creamy.
  8. When enchiladas have finished baking, cool in the pan 5-10 minutes. Serve topped with avocado cream and cilantro.
Recipe by Flying on Jess Fuel at