Recipe by Kelly Cohen

Enchiladas Casserole

Print
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

A healthy every-meal recipe, filled with fiber, protein and greens.

Ingredients

Main ingredients

  • 8 gluten-free (or regular) tortillas

  • 3 cups kale or spinach, washed and trimmed

  • 1 large onion, diced

  • 1 (15-ounce) can black beans, rinsed

  • 1 orange or red bell pepper, diced

  • 1 teaspoon avocado oil

  • 1 teaspoon Gefen Cumin

  • 1 teaspoon Gefen Paprika

  • 3 tablespoons nutritional yeast

  • 1/2 teaspoon cayenne pepper (or more if you like spicy)

  • 1 (28-ounce) can diced tomatoes

  • 2 tablespoons minced fresh herbs: cilantro, parsley, scallions

  • pumpkin seeds, to serve

  • 1/4 cup water

Directions

Prepare the Enchiladas Casserole

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Combine onion, pepper, kale, and oil in a large saucepan. Cook for five minutes on medium heat with water.

3.

Add seasonings and nutritional yeast. Finally, add diced tomatoes. Cook for five more minutes.

4.

Spoon one-fourth of the vegetable mix into a baking dish, spreading evenly. In a separate bowl, combine the remaining vegetable mix with the beans.

5.

Spoon some vegetable mix into each tortilla and roll up. Place tortillas side by side in the baking dish. Spread some remaining mix on top.

6.

Bake for 30 minutes.

7.

Sprinkle the herbs and pumpkin seeds.

8.

Eat warm.

About

This recipe originally appeared on MyOrganicDiary.com.

Enchiladas Casserole

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments