You come rather quickly but you are always made better with delicious vegan food. Particularly enchiladas. Not just any ordinary enchiladas but carrots, kale, potatoes, beans and rice enchiladas. Then you’re not so bad.
Well, I think it’s safe to say that I am a walking enchilada since I make them 24/7 and adore them more than most meals. This is a particularly easy and fast recipe, which is awesome! It’s important to make your enchiladas hearty enough to feel satisfied between meals but also keep them healthy. I think that the potatoes and brown rice are a wonderful duo and provide just the right amount of substance. I serve these enchiladas with a little bit of guac on the side because after all, what are enchiladas without guac?
I’m tellin ya…. AMAZING.
Wooooow. Do those look good or what?! I love the addition of the kale because I think that every dish needs a little bit of green in it.
Good enchilada sauce is pretty expensive. I really love Hatch Enchilada Sauce, so I bought 1 can of Hatch red sauce and also added 1 can of regular tomato sauce to save some George Washingtons. It was a good move.
Enjoy this recipe!!
This post contains amazon affiliate links. Please help support upbeetandkaleingit.com when you purchase through my blog. Thank you!
- 4 large carrots chopped
- 2 medium russet potatoes chopped
- 1 bunch of kale
- 1 can beans of choice
- 2 cups cooked brown rice
- 2 cloves garlic
- 4 tbsp olive oil
- Vegetable stock
- Salt and pepper to taste
- 12 tortillas of choice
- 1 can enchilada sauce
- 1 can tomato sauce
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tbsp brown sugar
- Cook the rice according to the package.
- In a large pan, sauté the carrots and potatoes in olive oil for about 7 minutes. Then, add the garlic, kale, beans, salt/pepper and more vegetable stock to cook the veggies. Let the enchilada filling cook on medium heat until the veggies become tender. This will probably take another ten minutes.
- Then, combine the filling with the cooked brown rice and sauce. Stir until combined.
- Stuff the tortillas with the filling and pour some sauce on the bottom of the pan to keep the enchiladas moist. You can also top the enchiladas with leftover sauce.
- Bake the enchiladas at 375 degrees for ten minutes covered with foil.
- Remove the foil and bake them without for another 5-7 minutes.