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Vegan Enchiladas in a white casserole dish

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.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 142kcal
Author: Sarah McMinn


Vegan Enchiladas

  • 1 package Mission® Gluten Free Soft Taco Tortillas, 6 count
  • 1 tablespoon cooking oil
  • ½ small red onion, diced
  • 3 cloves garlic, minced
  • 1 small red pepper, diced
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon 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 the kale has begun to wilt slightly. Remove from heat and add ½ cup enchilada sauce, stirring to combine.
  • Spread evenly another ½ cup of enchilada sauce on the bottom of the 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 ½ 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. 
  • 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. 


Serving and Storing - Once the enchiladas are out of the oven, add avocado and cilantro. This gives the dish the perfect creamy fresh finish. You could also make Serrano Cashew Cream to drizzle over the enchiladas for extra creaminess. Store leftovers 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. When ready to eat, remove from the freezer the night before to let thaw before reheating and serving.


Calories: 142kcal | Carbohydrates: 23g | Protein: 8g | Fat: 4g | Sodium: 250mg | Potassium: 950mg | Fiber: 1g | Vitamin A: 16700IU | Vitamin C: 208.6mg | Calcium: 257mg | Iron: 3.5mg