Greens & Beans Enchiladas

These scrumptious enchiladas skip the cheese in favor of fresh greens and bell pepper, as well as corn and beans, all topped with guacamole.

½ large yellow onion, chopped
1 bell pepper, diced
½ teaspoon garlic powder
1 teaspoon oregano
½ teaspoon dried basil
1 teaspoon chili powder

1 can diced tomatoes (or ½ box Pomi crushed tomatoes)
1 can black or pinto beans
1 can corn
½ bunch greens (spinach, collards, chard or kale)

8-10 lightly steamed corn tortillas

Guacamole:
2 soft avocados, peeled, seeded and diced
Juice of 1 lime
1 teaspoon cumin
½ teaspoon garlic powder

1-2 tablespoons fresh cilantro, chopped
10 cherry tomatoes, diced
4 green onions, finely chopped (optional)
Pumpkin seeds (optional)

1. Sauce: Preheat oven to 400. Line the bottom of a rectangular baking dish with parchment paper. In a skillet sauté the onion and bell pepper on medium-high with a little water for 5 minutes. Add spices and mix, followed by the diced tomatoes, beans and corn, and cook for another 5 minutes. Add in greens and cook for 2 more minutes, and turn off heat. Place 1 cup of sauce into a blender and blend until smooth; set aside.

2. Rolling enchiladas: Fill each steamed tortilla (so they won’t crack) with ½ cup of sauce and roll tortilla snugly, placing it seam side down in the baking dish. Continue until dish is full of rolled enchiladas, all placed closely together. Pour the blended sauce over the top, and bake uncovered for 20 minutes on the center rack. When done, let sit for 5 minutes before serving.

3. Guacamole topping: With a fork, mash the avocados with the lime juice, cumin and garlic powder. Mix in cilantro and tomatoes. Spoon mixture on top of enchiladas. Garnish with green onions and pumpkin seeds (optional). You can make this ahead of time if you like, so that the flavors mingle.

Preparation: 25 minutes; cooking: 30 minutes (20 baking, 10 stove-top); serves: 6-8

Notes: For salt-free canned beans, look for Eden or Whole Foods brands. / Look for corn tortillas that are made with only corn, water and lime. / For a milder effect, try ancho chili powder. If you want to make things spicier, add your favorite hot sauce or spice to the tomato sauce or just to the blended sauce that goes on top. / You can find salt-free canned corn by Whole Foods. / One clove of fresh garlic may be substituted in the sauce or guacamole.

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Comments

  1. I am loving reading your recipes! I have a question on enchiladas – i have not made your recipe, but I made one very similar and my tortillas disintegrated – i literally had polenta! I used plain corn tortillas like you descrbed above – what did I do wrong?

  2. Absolutely delish!!! Thanks so much Cathy! Made these tonight. I used whole wheat tortillas bc that’s what we had. Everyone LOVED them! These are a def keeper and will go into our regular dinner rotation!

  3. Jennifer says:

    I made this and it was delicious! Thanks so much!

  4. Just made these guys, they were awesome! Thanks for all the wonderful recipes and the motivation behind this blog!

  5. I made these a few days ago and I wanted to tell you how yummy they were. My husband is from Mexico and he really liked it too. He said he felt so satisfied after eating this that he didn’t miss the meat.

  6. Success! I made this tonight and my wife, who normally does not like my vegan cooking attempts not only tried it, but came back for seconds!

    Thank you for this recipe!

  7. Mary McDougall has a delicious and very easy recipe for Enchilada sauce that is thick and reminiscent of traditional enchilada sauce. I tweak it a bit and add 1/4 tsp of chipotle chili powder along with the chili powder her recipe calls for. Here is the link: http://fatfreevegan.com/blog/2010/10/24/quick-enchilada-sauce/

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