Vegan Black Bean and Collard Green Enchiladas
These enchiladas are a great way to get your daily dose of vegetables. The black beans provide protein and fiber, the collard greens are packed with nutrients, and the corn and tomatoes add sweetness and acidity. The enchiladas are also easy to make, and can be tailored to your own preferences. For example, you can add cheese or sour cream, or top them with your favorite salsa.
Enchiladas are a classic Mexican dish that can be made with a variety of fillings. This recipe for vegan black bean and collard green enchiladas is a healthy and delicious take on the traditional dish. The idea for this recipe came to me one day when I was looking for a way to use up some leftover black beans and collard greens. I had never made enchiladas before, but I thought it would be a fun experiment. I started by sautéing the collard greens with some onions and garlic. Then, I added the black beans, corn, and tomatoes. I seasoned the mixture with cumin, chili powder, and cayenne pepper. Once the filling was cooked, I spread it down the center of some corn tortillas. I then rolled up the tortillas and placed them in a baking dish. I poured the remaining filling over the tortillas and baked them in the oven until they were heated through. The enchiladas were a hit with my family and friends. They were so delicious that I decided to share the recipe with you. I hope you enjoy it as much as we do!
Vegan Black Bean and Collard Green Enchiladas Vegan Black Bean and Collard Green Enchiladas Vegan Black Bean and Collard Green Enchiladas Vegan Black Bean and Collard Green Enchiladas
Prep time: 30 | Cook time: 20 | Serves: 6
Ingredients
  • 1 cup dried black beans
  • 1 bunch collard greens
  • 1 onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 can (15 ounces) corn
  • 1 can (15 ounces) black beans
  • 1 can (10 ounces) diced tomatoes with green chilies
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Rinse the black beans and sort through them, removing any debris.
  3. Place the black beans in a large pot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the beans are tender.
  4. While the beans are cooking, wash the collard greens and remove the stems.
  5. Chop the onion, green bell pepper, and red bell pepper.
  6. Heat a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
  7. Add the corn, black beans, and tomatoes to the skillet. Cook for 5 minutes more.
  8. Drain the black beans and add them to the skillet. Stir to combine.
  9. Spread 1 cup of the filling down the center of each tortilla. Roll up the tortillas and place them seam side down in a 9x13 inch baking dish.
  10. Pour the remaining filling over the tortillas.
  11. Bake for 20 minutes, or until the enchiladas are heated through.
Why It Works
  • The black beans provide protein and fiber.
  • The collard greens are packed with nutrients.
  • The corn and tomatoes add sweetness and acidity.
  • The enchiladas are easy to make.
  • The enchiladas can be tailored to your own preferences.