Black Bean and Kale Vegan Enchiladas made with Mission® Gluten Free Soft Taco Tortillas for a quick and satisfying weeknight meal; perfect for a family with dietary restrictions that doesn’t want to compromise on taste.
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Over the past few years I have been significantly reducing the amount of gluten I eat. When I first learned that gluten and my body were not friends, I was pretty devastated. I LOVE bread and all the wonderful other glutinous foods in the world. How would I live my life without gluten?
And while I do still occasionally indulge, I have found that for the most part, eating gluten free does not have to be difficult.
And, at the cost of being slightly more intentional with what I eat, I feel so much better! Because of the benefits I have discovered when eating gluten free, I have worked hard to make My Darling Vegan a gluten free resource for those of you in similar situations, creating mostly gluten free recipes (or easily adaptable ones) and sharing the newest gluten free trends on the market. In that vein, today I’ve got something I think you’re going to love.
Mission® has a great option for individuals who are gluten free. Their gluten free soft taco tortilla is so soft and full of flavor, you won’t believe it’s gluten free. Finally, a gluten free tortilla that does not sacrifice taste or texture. To highlight this tortilla from Mission, I am making one of my favorite recipes for you – Kale and Black Bean Vegan Enchiladas.
Enchiladas are one of my favorite foods. When I was younger, it was the meal I would request every year on my birthday. Sadly, since reducing the amount of gluten in my diet, I rarely make enchiladas anymore. So, when I first heard of Mission Gluten Free Soft Taco Tortillas, I was so excited to give them a try.
And friends, I am impressed!
Mission Gluten Free Soft Taco Tortillas are as close to a regular tortilla as I have found. Full of flavor, soft, and pliable, these tortillas are just what I needed for these Kale and Black Bean Vegan Enchiladas. They rolled perfectly, without tearing, and baked to perfection for a tortilla that was crispy on the edges and melt-in-your-mouth soft in the middle.
Finally, I can enjoy my favorite meal just the way I remember it!
Some of the other things I’m loving about Mission Gluten Free Soft Taco Tortillas:
- easy to find – available nationwide at well stocked grocery stores (look in the tortilla or gluten-free section)
- certified gluten free
- non trans-fat and zero cholesterol
- incredibly full in flavor and wonderfully soft and pliable – just like a regular tortilla!
These tortillas not only are fantastic for enchiladas, their texture and taste would be ideal for gluten free tacos, burritos, quesadillas, wraps, and more. Check out their store locator to find where you can buy these gluten free tortillas!
Now let’s talk about these Kale and Black Bean Vegan Enchiladas.
Enchiladas are one of those meals that is deceptively simple to make. Especially when you are omitting the meat! To keep things simple – one of my constant goals in life and on My Darling Vegan – I used store bought enchilada sauce. However, if you are so inclined, you can make your own. Once you’ve got your ingredients set aside, enchiladas are simple to throw together. Start by sautéing some onions and peppers until they are fragrant and translucent. Add black beans, corn and kale and simmer down for a couple of minutes until any liquid has dissolved and kale is slightly wilted. I love the combination of black beans and kale; it gives the enchiladas an earthy heartiness for a meal that is filled with protein, iron, calcium, fiber and all other kinds of other important vitamins that will fill you up and keep you strong.
Once your filling is made, dip those Mission Gluten Free Soft Taco Tortillas in enchilada sauce, fill them with some of that bean/kale mixture I love so much, then roll them up into your casserole dish and bake.
So easy!
The perfect meal for a family with dietary restrictions that doesn’t want to compromise on taste.
Once the enchiladas are baked, I add avocado and herbs. This gives the dish the perfect creamy fresh finish. You could also make some Serrano Cashew Cream to drizzle over the enchiladas after they come out of the oven for extra creaminess. For that, just follow these instructions.
Sound delicious? I hope so!
Well, I think the time has come for you to grab some Mission Gluten Free Tortillas and make a batch of these Black Bean and Kale Vegan Enchiladas for your family tonight.
Black Bean and Kale Vegan Enchiladas made with Mission® Gluten Free Soft Taco Tortillas for a quick and satisfying weeknight meal; perfect for a family with dietary restrictions that doesn’t want to compromise on taste.
- 1 package Mission® Gluten Free Soft Taco Tortillas, 6 count
- 1 tbsp. cooking oil
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 1 small red pepper, diced
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. salt
- 1 (14 oz.) can black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups loosely packed kale, de-stemmed
- 1 (20 oz.) can enchilada sauce, divided
- 1 small avocado, cubed
- 3 green onions, diced
- a few springs of cilantro, minced
Preheat the oven to 350 F. Lightly spray a 7x11 baking dish and set aside.
In a large cast iron skillet, heat oil over medium heat. Add onions and garlic and sauté for 5 minutes, stirring frequently. Once onions are translucent and fragrant, add bell peppers and sauté 5 more minutes until peppers are cooked all the way through.
Stir in chili powder, cumin, and salt, coating the pepper/onion mixture completely.
Add black beans, corn, and kale. Cook until any liquid is absorbed and kale has begun to wilt slightly. Remove from heat and add 1/2 cup enchilada sauce, stirring to combine.
Spread evenly another 1/2 cup of enchilada sauce on the bottom of prepared 11x7 baking dish. Pour the remaining enchilada sauce into a shallow dish. Dip one tortilla into the enchilada sauce. Set the sauce-soaked tortilla on a plate. Add about 1/2 cup of filling inside the tortilla and roll up. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas, fitting them snuggly next to each other until all 6 tortillas and the filing are used up. Pour the remaining enchilada sauce over the top.
Bake, uncovered, for 30 minutes until sauce begins to boil at the edges.
Remove from oven and let cool 15 minutes before topping with avocado, green onions, and cilantro. Serve immediately.
Only the 6 count are vegan.
If you give this recipe a try, let us know what you think in the comments below. Or snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
Oh my gosh this is wildly delicious! Had to tweak it just a bit to compensate for things I already had in the house. But wow, this recipe is a keeper. Loved it so much I had one for breakfast again this morning! Thank your for this recipe.
So glad you liked it!
Was shocked at how good this was! The whole family loved it! My son said it was “almost better than mac n cheese.” Which is saying something. I used regular tortillas, skipped the cilantro, and added Follow Your Heart cheeze shreds, but followed everything else to a T. Thanks so much!
So glad it was a hit! Thanks for sharing!!
Made this for supper tonight. It was a big hit. I had enough filling for 8 enchiladas and topped them with vegan sour cashew cream. Yummy and not difficult. Thank you for another delicious recipe Sarah.
5 stars!
I think we need 2 packages? ” 1 package Mission® Gluten Free Soft Taco Tortillas, 6 count ” — ” Repeat with the rest of the tortillas, fitting them snuggly next to each other until all 8 tortillas and the filing are used up. ” Serves 4?? Can’t wait to try them!
Hey Suzy, I’m sorry. It looks like two drafts of the recipe got mixed on on the same recipe card. I adjusted it. Thanks for pointing that out!