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Vegetarian Enchiladas


It’s almost New Year’s eve,  and that means party time! We love a good theme for a party – and these vegetarian enchiladas would work perfectly for a fiesta! Serve them up with margaritas, guacamole and nachos. Yumm!

enchilades a



4 tablespoons olive oil, plus more for baking dishes (2 for sautéing kale)

2 teaspoons ground cumin

1/4 cup all-purpose flour (spooned and leveled)

1/4 cup tomato paste

2 cups of vegetable broth

½ cup of water

3 cups grated NK Mexican blend cheese

1 can black beans, rinsed and drained

1 .5 cups of sauté kale

1 bell pepper seeded and chopped

6 spring onion, thinly sliced

16 small corn or flour tortillas

Salt and pepper to taste






1. Heat 2 TBS of oil over medium –high heat in a large skillet. Add kale and sauté for 5-7 minutes

2. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil.

Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes.   Season with salt and pepper, and set aside.

3. Make filling: In a large bowl, combine 2 cups cheese, beans, kale, bell pepper, spring onion, and remaining 1 teaspoon cumin; season with salt and pepper.

4. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

5. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes.


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