3 Bean Enchiladas with Avocado Crema
I get really excited about enchiladas. This dish is one I have been making long before I ever decided to start blogging and trying international recipes. It honestly is so simple and satisfying.
This exact recipe has been one I often turn to when cooking for my meat-eating family. Who can say no to 3 bean enchiladas with avocado crema? Not my fam.
One thing to note for this recipe is regardless of whether you cook or buy your sauce, make sure to have extra. When you heat up the leftovers (these make excellent leftovers), you’ll want to have that extra sauce to keep your meal from drying out.
I am just as excited to share this recipe with you as I am to eat my own leftovers tonight. I hope you can’t get enough of these and they become a staple of yours as well!
Let me know what you think in the comments! Tag your own photos on Instagram (@veggie.passport and #veggiepassport).
2-3 cups cup finely chopped greens (use your favorite - I tend to go with kale for this recipe)
At least 30 oz of your favorite enchilada sauce (canned or homemade - my favorite recipe is below!)
15 oz can vegetarian refried beans
15 oz can black beans, rinsed and drained
15 oz can kidney beans, rinsed and drained
1 cooked large sweet potato, peeled and diced (I microwave mine for about 7 minutes)
Hot sauce (use your fave!)
8-10 large flour tortillas (corn tortillas if GF)
Juice of 2 limes
⅓ cup cilantro
¼ tsp salt
Optional: Vegan sour cream or yogurt (I use Kite Hill’s Greek Style)
- Preheat your oven to 375°F. Grease a 9x13 inch baking dish.
- In a large mixing bowl, combine your beans and greens with a couple tablespoons of your favorite hot sauce.
- Stir in about ¼ cup of the enchilada sauce, then gently fold in your potato.
- Top each tortilla with ⅛ of the bean mixture, then tightly roll and place into the dish, continuing with each tortilla.I always have leftover filling, so I try to squeeze 10 tortillas into the dish.
- Top with enchilada sauce so that all are covered and bake for about 20 – 25 minutes, until bubbly.
- Combine avocado, lime juice, cilantro and salt in a food processor or blender. This can also be mashed by hand, but I happen to love how pretty it looks when blended. Puree until completely smooth and refrigerate (I add this sauce to a squeeze bottle, but again, it’s only for looks).
- When the enchiladas are done baking, let them cool a few minutes before serving. Squeeze avocado crema over the enchiladas and top with sour cream and hot sauce if desired.
1 tbsp olive oil
4 cloves garlic, minced
½ diced onion
½ tsp dried oregano
2 ½ tsp chili powder
¼ - ½ tsp cayenne (up to your taste!)
½ tsp dried basil
½ tsp ground black pepper
½ tsp salt
½ tsp ground cumin
¼ cup salsa
1 tbsp tomato paste
1 tbsp white or rice vinegar (I use rice)
1 (15 oz) can tomato sauce
1 ½ cups veggie broth or water
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and saute for 30 seconds to 1 minute. Add the diced onion.
- Add onion, oregano, chili powder, cayenne, basil, ground black pepper, salt, cumin, salsa, tomato paste and tomato sauce.
- Mix together and then stir in the broth/water.
- Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes. (You don't have to do this, but I often use a food processor or immersion blender to make sure this is completely smooth.)
- Once the sauce is done and ready to serve, add the vinegar.