The Best Gluten-Free Weeknight Enchiladas (Vegetarian
APPROXIMATE MACROS per serving (4 servings) exlcuding guacamoleu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 430u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 15gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 42gu003cbru003eu003cstrongu003efat:u003c/strongu003e 20g
Servings 4 servings
Calories 430kcal
Ingredients
- ingredients makes 8 enchiladas filling: 1 tbsp avocado oil 1/3 cup diced white onion 2 garlic cloves, minced 1 medium sweet potato, peeled and diced small 1 tbsp siete taco seasoning 1 cup finely chopped kale 8 oz abbot’s plant-based chicken, chopped or pulled 3/4 cup black beans, drained and rinsed 1/2 cup enchilada sauce (plus more for assembling) for assembly: 8 siete tortillas (grain-free or flour-style) 1 1/2 cups enchilada sauce 3/4 cup shredded mexican-style cheese chopped fresh cilantro, for garnish
- optional: guacamole
Instructions
- make the filling: heat avocado oil in a large skillet over medium heat. add white onion and sauté for 2-3 minutes until softened. stir in garlic and sweet potatoes and cook for another 6-7 minutes, until sweet potatoes are just fork-tender.
- add siete taco seasoning, kale, abbot’s vegan chicken, and black beans. cook for another 2-3 minutes until kale wilts and everything is warmed through. stir in 1/2 cup enchilada sauce and remove from heat.
- assemble: preheat oven to 375°f. lightly grease a 9x13 baking dish and spread a few spoonfuls of enchilada sauce over the bottom.
- warm siete tortillas so they’re pliable (microwave with a damp paper towel for 20–30 seconds). spoon about 1/2 cup of filling into each tortilla, roll tightly, and place seam-side down in the dish.
- pour the remaining enchilada sauce over the top and sprinkle with vegan cheese. bake uncovered for 25 minutes, until hot and bubbly with melty cheese.
- garnish with chopped cilantro, guacamole and serve warm.