Powerful and Protein filled Kale, Portobello and Black Bean Enchiladas

July 2, 2016

 

So, I am terrible and I really should be paying more attention for all of you while I am making these things because I pretty much free hand every thing I make and that's not very helpful when posting these recipes. I am sorry in advance but these were TOO DIE FOR. So, I hope that yours turn out just as amazingly delicious. 

Enchilada Stuffing:
- 1 large can of rinsed and drained black beans

- 1 pgk of Yves ground veggie ( you could replace this with extra lean ground beef or turkey as well)

- 2 large portobello mushrooms 

- 1/2-3/4 Large Red onion chipped ( should be a little more than 1/2 a cup)

- 1 head of Kale rinsed and chopped

- 1 large red pepper 

- 3 tblspn's of olive oil 

- 2-3 cloves of minced garlic 

- Chili powder to taste

- 1/2 cup fresh medium green chilis ( or 1 small can will work if you cannot find fresh) 
- salt to taste 

 

Enchilada Sauce: ( you can buy pre-made enchilada sauce if you would like) 
- 1 large can of tomato sauce 

- a little bit of water to make thin

- 1/5 c of vinegar 

- add to taste - a couple pinches at a time - rotate til you love how it tastes: cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper 

           - Next time I make this I think I would have made a little extra sauce and would have put salsa in it.( weird I know but I love salsa)

You will also need:
- 12 tortillas of your choice

- 2 cups shredded cheese ( I used dayia cheese - but you can use what you like)

- And sour cream, plain yogurt, etc ( I made a homemade cashew cream ( dairy free) I will post that recipe as well - it didn't turn out like I would have liked. I will post the recipe I used and advise of the changes I would make. 

- Also a jar of salsa or you can make your own 

- you can also add olives 

 

Instructions: 
1. Pre-heat the oven to 350 C

2. In a very large sauce, heat oil then add black beans, onions, ground veggie, and chili powder
3. Cook on medium for 3 minutes then add pepper, mushrooms,  chilis, and garlic and kale
4.  Cover pan and let cook for 6 minutes or until veggies are cooked

5. Stir in enchilada sauce - saute for 5 minutes and add salt if you think it needs it 

6. Lightly coat the baking dish with a small amount of the enchilada sauce
7. One at a time roll up the tortillas with some of the stuffing and a little bit of cheese - put each one snugly in the pan together 

8. Once, they are all in the pan pour the rest of the enchilada sauce on top and then add your cheese 
9. Place in the oven and bake 50-60 minutes

10. Remove from the oven and let sit for 5-10 minutes before eating
11. Add your cream, and olives, and salsa or whatever you like and dig in! 

 

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