Black Bean Vegan Enchiladas

Enchiladas are easily one of my favorite ways to enjoy Mexican food, but often I’m only ordering fajitas when I’m out as they’re the safest bet ingredient wise at a restaurant. However, the beauty of being in my own kitchen is that I know EVERYTHING that goes into my vegan enchiladas – my favorite part! I’m going to give you a peek inside how my brain works with “healthify-ing” any typical dinner, read on!

Vegan Enchiladas Made Healthy!

Your typical enchilada will be loaded with cheese, on a typical flour or corn tortilla, and you’re not entirely sure what oils and spices are used when doing the enchilada fillings either. These are all things that matter, BIG TIME to me! Here’s what I do:

• Enchilada Filling: I of course go with the veggie-heavy approach. I used peppers, red onion and some kale – because why not?! I also used organic taco seasoning, as well as black beans for my protein. You can easily do organic chicken or steak if you prefer!
• Shells: Instead of using your typical flour tortillas, I opted for the Siete Almond Flour Tortillas which I love as a low net carb option. I’m also a big fan of the La Tortilla Factory Low Carb Tortillas.
• Sauce: Instead of using your typical enchilada sauce, I mixed two organic salsas. It was super flavorful & delish.
• Fats: For the oils, instead of a canola oil (like most restaurants use), I opted for Avocado Oil which is high in antioxidants and great for cholesterol and blood pressure. For the cheese, I used a vegan cashew mozzarella!

And that’s how it goes down! Of course I always add additional greens on the side, or if you’re feeling up to it, some fresh guacamole with crudite or Siete chips!

Black Bean Vegan Enchiladas

Print This

Serves: 4 Prep Time: 20Minutes Cooking Time: 10 Minutes

Ingredients

• 2 bell peppers, sliced
• 1/2 red onion, sliced
• 1 cup kale, chopped
• 1 can black beans, rinsed
• 1 packet organic taco seasoning (I used Siete Foods )
• 6 Low Carb Tortillas (I used Siete Foods Almond Flour Nuco Coconut Wraps)
• 1/4 c Vegan cheese, shredded (I used Miyokos Creamery Mozzarella)
• 1/2 c regular salsa
• 1/2 c pineapple salsa
• Cilantro to top

Instructions

Enchilada Time!

1. Preheat oven to 375.
2. Sauté peppers, onion & kale until cooked well.
3. Add in black beans & taco seasoning.
4. Spray baking pan & distribute mixture evenly into 6 tortillas. Roll each tortilla.
5. Top with salsa & cheese. Bake for 10 minutes.
6. Enjoy!

Notes

Easily add in chicken or steak if you're not into the vegan option!