Super Simple Vegan Bean & Veggie Enchiladas – Milk Free Mom

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Super Simple Vegan Bean & Veggie Enchiladas

Vegan Enchiladas

These enchiladas are the perfect weeknight meal. They take only minutes to prepare, and will satisfy meat lovers and plant-based eaters alike.  Freeze the leftovers for a quick go-to meal later.

Super Simple Vegan Bean & Veggie Enchiladas

makes 8 enchiladas

1 cup very finely chopped kale
30 oz of your favorite enchilada sauce (you may want more for serving with reheated enchiladas, as they can dry out)
15 oz can refried beans
15 oz can black beans, rinsed and drained
15 oz can kidney beans, rinsed and drained
1 cooked sweet potato, peeled and cut into bite sized pieces (I microwave mine for about 5 minutes, then peel)
8 large flour tortillas

Preheat your oven to 375°F. In a large mixing bowl, combine your beans and kale. Stir in about 1/4 cup of the enchilada sauce, then gently fold in your potato.

Spray or grease a 9″ x 13″ baking dish.  Top each tortilla with 1/8th of the bean mixture, then tightly roll and place into the dish. Top enchiladas with remaining enchilada sauce, and bake for about 20 – 25 minutes, until bubbly.

Vegan Enchilada Nutrition Info

Nutritional value in this recipe will change depending on the brands you use. The nutritional information provided here should only be used as a guide. I recommend using lower sodium products where available.

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