While I love to try new things now, that wasn’t always the case. For years and years, this is the conversation that took place whenever we went to a Mexican restaurant:
Waitress: “And what would you like?”
Me: “Enchiladas please.”
It never changed. Then again, who could blame me? Enchiladas are a perfect comfort food- cheesy, salty, and flavorful.
Unfortunately, having restaurant enchiladas every day is not quite as comforting to your health. That’s why I came up with a lightened up enchilada that’s clean and green enough to be made regularly. With two little substitutions, this recipe can be made completely vegan, and is full of fiber, protein, and all that good stuff 
Clean and Green Enchiladas
Ingredients:
4 healthy tortillas
1 large sweet onion, diced
1 garlic clove, minced
1/2 can black beans
1 sweet potato, cut into cubes
handful of kale, roughly chopped
1 cup of a low sodium enchilada sauce
1/4 cup cheddar cheese or 3 T. nutritional yeast
Shake of: cumin/salt/pepper/curry
Directions:
Preheat oven to 350. If potato is not cooked, heat pan with water over medium high heat, then add in potatoes and cook for about 10 minutes until tender. Start with your onion and garlic base, and saute over medium heat in 1 T. oil for about 5 minutes.
Reduce heat to medium low, and add in kale, black beans, sweet potato, and enchilada sauce, as well as cheese or nutritional yeast.
*Note: If you don’t have enchilada sauce, a can of tomatoes or 1 c. pasta sauce works well* Stir well and remove from heat.
Add in a few shakes of spices cumin, and curry powder, then finish it off with a pinch of salt/pepper.
Lay out your tortillas, and fill them with about 3/4 cup of the mixture each. Wrap into burrito form, attempting to not have a filling explosion
Repeat and place in a baking dish
Bake at 350 for about 10-15 minutes until just crispy.
I topped mine with a cilantro Greek yogurt “sour cream”, but plain sour cream or plain Greek yogurt is awesome as well.
These. are. amazing. The fam loved them too. In fact, I was going to pack the leftovers for lunch today, but the tupperware was empty
Definitely going to be making these more often. Have a great day!
Sunnie
oh yum- cilantro greek yogurt is such a good idea for other things besides enchiladas too! Thanks for the idea
Oooo yum! What brand of tortillas did you use?
Hi Avery! I actually used the French Meadow Fat Flush tortillas- I love them! The Ezekiel ones are hard to beat, too
I love enchiladas! You are quite the crafter when it comes to making these healthified!
Thanks Abby! I love making healthified versions of favorites. Have you tried nutritional yeast? So good!
Goodness, those enchiladas look sooo good. I love your filling…super tasty and super healthy
The filling- I think I ate half of it on it’s own
Glad you like it!
Brilliant! I LOVE enchiladas and only make them every once in a while because of all the delicious fat. I love your healthful version – they look so tasty!
I used to always order enchilladas too. These look so good and I like that you used Greek yogurt to top them!
They’ve always been a favorite! Next time I make them I’m also adding guac
Have a great night!
Oooo these sound SO darn good! I love the addition of sweet potatoes and kale to these enchiladas. This recipe is definitely getting bookmarked ASAP!
Thank you! My bookmark is full of your recipes right now!
I always hate it when someone ninjas the last piece of an amazing meal, but I guess that’s just reason to make more
These look delicious!
Haha!! I know what you mean- or when someone throws away the almost empty nut butter jar you were going to make oats in a jar with- #foodbloggerproblems
Thanks for stopping by Amanda!
Enchiladas are one of my more indulgent meals that I love to eat but with this recipe I can feel good about what I am putting in my body!
Agreed! I still love to get them when we go out, but now I can have them daily haha. Thanks for visiting!
These look delicious!
Thank you! I’m thinking about making them again tonight
Those look great! I haven’t had enchiladas in FOREVER!
Ooh I need to make this recipe
It seems to very portable so it’ll be great for lunches!
Yes! I’m definitely making more for easy lunches. They firm up a bit in the oven, so you don’t have a wrap explosion
I love the idea of adding sweet potatoes in addition to black beans. That is one of my favorite combos, and you’re right, these are much healthier than a typical restaurant version. Thanks for the idea!
No problem! Agreed- they’re meant to go together
Mexican food is my weakness and I especially love enchiladas! Adding sweet potatoes sounds extra delicious. P.S. everytime I see a not-bright-orange sweet potato, I have to do a double take
These look great. Love the addition of sweet potato.
These look awesome. Lovely the healthy kick
Thanks so much!
I’m so intrigued about nutritional yeast. Gotta try ‘em. Where can I get some?
Whole Foods has it for sure- usually it’s by the flours, or in the bulk bins
I’m not a huge fan of it on its own, but it’s SO good in cheesy recipes. Swanson has a good deal on them here:
http://www.swansonvitamins.com/now-foods-nutritional-yeast-flakes-10-oz-flakes
Mmmm Sunnie- these look so super tasty! Although I quite love nutritional yeast, I really daiya (vegan cheese) for this type of meal. I love the addition of kale to “green” it up =)
Agreed! I usually save Daiya for recipes where nutritional yeast just doesn’t cut it (like grilled cheese sandwiches!) and I bet it would be amazing in this! Hope your week is off to a great start Kim