When I wrote this recipe I was thinking that morning how vegan food can be so focused on mimicking other culinary arts that we so little get to be creative on our own. I love green sauce and corn tortillas but I don’t always want a super heavy dish smothered in vegan cheese and lots of hearty beans or meat substitutes. What if I made a light green filled enchilada? And then topped it with almond feta instead of smothering it with Daiya cheese or something like that? I wanted to make something of my own! So here it is, my Lean Green enchiladas, filled with broccoli, kale, and even some black beans for protein! (And with the corn tortilla involved we should be getting in all of those amino acids that we need to build a compete protein…just sayin!) Ingredients:
1 head of broccoli
1 bunch of kale
1 onion, diced
2 T. garlic, minced
black beans, drained
¼ cup nutritional yeast
green enchilada sauce
2 T cooking oil
1 t. smoked paprika
1 t. chili powder
1 t. cumin
Salt to taste
(Instructions below vegan feta recipe)
1.5 c almond pulp
¼ cup nutritional yeast
juice of 1 lemon
1 T garlic powder
1 T salt (or more to taste)
¼ c coconut oil, melted
1. Mix evenly and form into a ball.
(To crumble over enchiladas before serving)
Note- you only need like a 4 th of this recipe for enchiladas but when I make almond milk I normally have about 1.5 cups of almond pulp left over so I just make the whole thing. You could just use damp almond flower as well and cut the recipe in half. This stuff can be frozen for a couple weeks, you just have to remember to put it back into the fridge 1-2 days before you want to use it so it is not to hard to crumble.
Instructions: 1. Preheat oven to 350F
2. Chop broccoli and kale finely
3. Sauté garlic, onion, broccoli, and kale in your favorite cooking oil with the cumin, smoked paprika, and chili powder, and salt to taste, until onion is translucent.
4. Toss in black beans and nutritional yeast.
5. Heat the corn tortillas in the microwave with a damp paper towel wrapped around them for about 1 minute or until soft.
6. Create enchiladas by rolling the mix into the warm tortillas and placing into a greased glass pan.
7. Pour enchilada sauce over the enchiladas and bake for 15-20 mins, covered
8. If desired, crumble vegan almond feta before serving.
Note- You may also use any white vegan cheese shreds such as Daiya mozzarella to top enchiladas before baking, I blended up of my basic cashew cream with some cilantro & pickled jalapeño to lay the enchiladas on for serving, and the red powder is extra smoked paprika. You could also just use vegan mayo or sour cream (I like Tofutti sour cream) mixed with cilantro and the juice from the pickled jalapeños.