Green Chili Vegetarian Enchiladas

One of the few sauces we typically purchase (instead of making from scratch) is enchilada sauce. Fortunately, there are now several brands that do not add preservatives or other chemicals. Read the ingredients, and see our recommendations: How to Choose the Best Enchilada Sauce

Difficulty:

Involved

Cost:

Inexpensive!

Serves:6people

Serving Size:2 enchiladas

Green Chili Vegetarian Enchiladas

Votes: 2 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This is comfort food without the guilt! We add kale or spinach, avocado, yogurt, and black beans to this healthful revamp of chicken enchiladas.

• CourseMain Course, Vegetarian
• CuisineMexican, Vegetarian

Tools:8x8-inch baking dish, measuring cups and spoons, large bowl, knife and cutting board, grater

	Prep Time
	30 minutes

Cook Time	Passive Time
40 minutes	15 minutes

Prep Time 30 minutes

Cook Time Passive Time 40 minutes 15 minutes

Difficulty: Involved Cost: Inexpensive! Serves:6people Serving Size:2 enchiladas

Green Chili Vegetarian Enchiladas Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This is comfort food without the guilt! We add kale or spinach, avocado, yogurt, and black beans to this healthful revamp of chicken enchiladas. CourseMain Course, Vegetarian CuisineMexican, Vegetarian Tools:8x8-inch baking dish, measuring cups and spoons, large bowl, knife and cutting board, grater Prep Time 30 minutes Cook Time Passive Time 40 minutes 15 minutes Prep Time 30 minutes Cook Time Passive Time 40 minutes 15 minutes

Ingredients

• 1 (15-ounce) can black beans
• 1 cup frozen chopped kale or spinach
• 1 avocado
• 1/2 cup cilantro leaves (lightly packed)
• 8 ounces grated Monterey Jack cheese (about 3 cups), divided in half
• 1/2 cup plain yogurt (Greek or regular)
• 1 teaspoon ground cumin
• 12 (6-inch) corn tortillas or 1 (8-ounce) package
• 2 (8-ounce) pouches green enchilada sauce or 1 (14-15 ounce) can

Garnish: (optional)

• cilantro sprigs

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375°F. Spray or rub oil into an 8x8-inch baking dish.
2. Rinse beans in a colander and leave in the sink to drain while you continue.
3. Place frozen kale in a large, microwave-safe bowl and thaw in the microwave for 1 minute on high. Chop avocado and cilantro then add to kale.
4. Grate cheese. Add half to vegetable mixture and reserve other half for topping. Add beans, yogurt, and cumin. Stir to mix.

   
5. Spoon about 1/3 cup filling onto each tortilla, rolling up and placing them in the baking dish in one layer, side by side.

   
6. Pour one pouch (or a little less than half of a can), over the first layer. Sprinkle half of the remaining cheese over the first layer. Add another layer on top, laying them in the same direction, until you’ve used all 12 tortillas. (You might need to cut one in half to squeeze it in.)

   
7. Pour remaining sauce evenly over enchiladas and sprinkle remaining cheese on top. Cover with foil, making sure it doesn’t touch the cheese, and bake 25 minutes.

   
8. Remove foil and bake another 15 minutes, or until golden brown and bubbling.

   
9. Let stand at least 15 minutes before serving. Garnish with extra cilantro, if desired.

Recipe Notes

SERVING SUGGESTION

• Keep the meal simple and colorful. Serve with carrot sticks and/or fresh fruit.

VARIATION:

• See Green Chili Chicken Enchiladas.

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