Black Bean and Kale Vegan Enchiladas

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.

This post contains affiliate links. For more information, please see my privacy policy.
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

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. 

Best Gluten-Free Tortillas

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!

What I love 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, but their texture and taste would also 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!

How to Make Vegan Enchiladas

Enchiladas are one of those meals that are 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.

Step one: Make the filling

Sauté the 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.

Step two: Fill and roll

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.

Step three – Bake and serve

Bake the vegan enchiladas uncovered for about 30 minutes until the edges are bubbling up and the middle is cooked all the way through. Remove from oven, top with your favorite toppings, and serve!

That’s it! The perfect meal for a family with dietary restrictions that doesn’t compromise on taste.

Topping for Black Bean Enchiladas

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!

Serving and Storing Vegan Black Bean Enchiladas

Uneaten enchiladas can be stored in the refrigerator for up to 4 days. To reheat, gently heat in the oven or the microwave. You can also store the enchiladas in the freezer for up to 2 months.

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

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.

Prep Time

15 mins

Cook Time

15 mins

Total Time

15 mins

 

5 from 1 vote

Print

Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: Vegan Enchiladas
Servings: 6 people
Calories: 142 kcal
Author: Sarah McMinn

Ingredients

Vegan Enchiladas

• 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

Toppings

• 1 small avocado, cubed
• 3 green onions, diced
• a few springs of cilantro, minced

US Customary - Metric

Instructions

1. Preheat the oven to 350 F. Lightly spray a 7x11 baking dish and set aside. 
   

2. 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.

3. Stir in chili powder, cumin, and salt, coating the pepper/onion mixture completely.

4. Add black beans, corn, and kale. Cook until any liquid is absorbed and the kale has begun to wilt slightly. Remove from heat and add 1/2 cup enchilada sauce, stirring to combine.

5. 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 filling are used up. Pour the remaining enchilada sauce over the top. 

6. Bake, uncovered, for 30 minutes until sauce begins to boil at the edges. 

7. Remove from oven and let cool 15 minutes before topping with avocado, green onions, and cilantro. Serve immediately. 

Recipe Notes

Only the 6 count are vegan.

Nutrition Facts

Black Bean and Kale Vegan Enchiladas

Amount Per Serving

Calories 142 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 250mg11%

Potassium 950mg27%

Carbohydrates 23g8%

Fiber 1g4%

Protein 8g16%

Vitamin A 16700IU334%

Vitamin C 208.6mg253%

Calcium 257mg26%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.