Vegan Bean & Veggie Enchiladas
These vegan enchiladas are filling, flavorful, and full of protein. Although enchiladas are typically topped with cheese, you won't miss it in this recipe!
Ingredients
- 1 cup kale chopped
- 30 oz enchilada sauce
- 15 oz refried beans
- 15 oz black beans cooked or canned, rinsed and drained
- 15 oz kidney beans cooked or canned, rinsed and drained
- 1 sweet potato baked or microwaved, then cut into bite sized pieces
- 8 flour tortillas
Instructions
- Preheat your oven to 375°F
- In a large mixing bowl, combine your beans and kale. Stir in about ¼ cup of the enchilada sauce, then gently fold in your potato.
- Spray or grease a 9″ x 13″ baking dish.
- Top each tortilla with ⅛th 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.
Nutrition
Calories: 335kcalCarbohydrates: 61gProtein: 17gFat: 3gSaturated Fat: 1gSodium: 1453mgPotassium: 585mgFiber: 14gSugar: 11gVitamin A: 5598IUVitamin C: 13mgCalcium: 100mgIron: 5mg
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