Black Bean and Kale Enchiladas with Avocado Cream and Homemade Enchilada Sauce
Author: Flying on Jess Fuel
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 4
Ingredients
FOR THE SAUCE:
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
FOR THE ENCHILADAS:
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
FOR THE AVOCADO CREAM:
3 medium avocados, peels and pits removed
Juice of 1 lime
Instructions
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.
Add the tomato sauce and veggie stock and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and set aside.
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.
Preheat oven to 350 degrees. Spread ½ cup of the enchilada sauce over the bottom of a 9 x 13-inch baking pan.
Fill each tortilla with about ½ cup of filling, roll up, and place in the baking sheet.
Bake uncovered for 25 minutes.
Meanwhile, to make the avocado cream. add the avocados and lime juice to a blender and blend until creamy.
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 https://www.jessfuel.com/black-bean-and-kale-enchiladas-with-avocado-cream-and-homemade-enchilada-sauce/