Black Bean and Kale Enchiladas are rich with sauce, taste and texture. I love these gluten-free and vegan Black Bean and Kale Enchiladas on a cold Saturday evening with a glass of red wine. Perfect for warming you up and filling you up. Super nutritious and really, really, really good. Especially with wine.
Allergy Information – Black Bean and Kale Enchiladas
Black Bean and Kale Enchiladas are gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Black Bean and Kale Enchiladas
It is very hard to find gluten-free, vegan soft corn tortillas in the UK. So hard. I have never actually found any. I use gluten-free, vegan wraps. There are a few brands available, the most popular is BFree, I used BFree Quinoa and Chia Seed Wrap with Teff and Flax Seeds in this recipe.
I almost always steam green vegetables in the microwave. It saves on washing up and energy!!! Just place the kale in a suitable dish, add a couple of tablespoons of water, cover and microwave for a couple of minutes (depending on the power of your microwave).
I was lucky enough to get a great present from my brother and sister-in-law of a huge box of dried chillies (lots of different types). Ancho mulato chillies were in there and there are they are great in Mexican stews and soups. They are mild and have a deep smoky flavour, rather than heat. There are lots of similar chillies you can use if you can’t get hold of ancho mulato.
These enchiladas cook in lots of sauce. I like lots of sauce. If you want less sauce add less of the vegetable stock to the sauce.
Black beans are one of my store cupboard essentials. I eat beans pretty much everyday, in one form or another. I adore them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.
Recipe – Black Bean and Kale Enchiladas
Preparation time 20 minutes (if you have prepared the roasted squash)
Cooking time 45 minutes
Ingredients – Black Bean and Kale Enchiladas
1 medium Roasted Butternut Squash
1 dried ancho mulato chilli
200 millilitres gluten-free, vegan stock (just off boiling)
0.25 teaspoon asafoetida
2 tbs olive oil
0.5 teaspoon ground cumin
0.5 tsp dried oregano
0.5 tsp dried red chilli (or to taste)
1 tin whole plum tomatoes in juice or 500 millilitres passata
100 grams kale (I used buttonhole kale but you can use any type)
1 can black beans, drained (~280 grams drained weight)
6-8 gluten-free, vegan wraps or tortillas (I used BFree Quinoa and Chia Seed Wrap with Teff and Flax Seeds)
Fresh coriander to serve
Method – Black Bean and Kale Enchiladas
1. Dice the roasted squash into one to two centimetres chunks and set aside
2. Place the dried ancho mulato chilli in 200 millilitres hot gluten-free, vegan stock and soak for at least 10 minutes
3. Heat the olive oil in a medium pan on a low to medium heat
4. Add the asafoetida to the pan and fry gently for one to two minutes. Then add the cumin, dried oregano and chilli and gently fry for one to two minutes
5. Add the tin of whole plum tomatoes and juice (or passata). Stir gently to mix and simmer gently
6. Once the chilli has soaked for at least 10 minutes add the chilli and stock (not all the stock if you want a thicker sauce) to the tomato sauce and stir well. Simmer for at least 20 minutes, until the chilli is soft and starting to disintegrate. Once the chilli starts to disintegrate blend the sauce to a very smooth tomato sauce. Set aside
7. Whilst the tomato sauce is cooking prepare the kale and gently steam (on the hob or in the microwave) for a few minutes until soft and pliable
8. Preheat the oven to 180 C (fan)
9. Take the diced roasted squash and add the can of drained black beans. Add approximately 150 millilitres of the tomato sauce and mix well
10 . Lay out the tortillas (or wraps) on a large, flat surface and add two tablespoons of the tomato sauce to each tortilla and spread over the tortillas. Place the kale (flat) on each tortilla and top with the squash and bean mixture
11. Carefully roll the enchiladas , take care not to squeeze any of the contents out, and place seam side down in a large baking dish. Arrange all the enchiladas neatly
12. Pour the remaining tomato sauce over the top of the enchiladas to cover. If you like cripsy bits leave some bits uncovered with sauce
13. Place in the oven at and bake for 20 minutes until lightly browned and crispy
14. Serve with Guacamole, salad and red wine.